Cabbage, Carrot and Corn Slaw
08
Dec
Dec
This refreshing, lemon-flavored salad goes well with meat, poultry or fish
1 8-ounce bag of purple cabbage, shredded
2 carrots, peeled and shredded
1 red bell pepper, diced
1 small red onion, diced
2 cups cooked corn kernels (frozen works well)
2 cups pomegranate seeds
1 cup fresh parsley
For the dressing:
½ cup olive oil
Juice of 1 lemon
1 tsp sumac spice
2 tsp kosher salt
2 tsp honey
1 clove garlic, crushed (frozen works well)
1
Toss cabbage, carrots, corn, pepper, corn kernels and pomegranate seeds in a large bowl.Â
2
Chop parsley finely and add.Â
3
Place dressing ingredients in a small bowl and whisk to combine. Pour dressing over vegetables and toss to combine. Allow to rest 5 - 10 Minutes for flavors to meld. Serve.
Ingredients
1 8-ounce bag of purple cabbage, shredded
2 carrots, peeled and shredded
1 red bell pepper, diced
1 small red onion, diced
2 cups cooked corn kernels (frozen works well)
2 cups pomegranate seeds
1 cup fresh parsley
For the dressing:
½ cup olive oil
Juice of 1 lemon
1 tsp sumac spice
2 tsp kosher salt
2 tsp honey
1 clove garlic, crushed (frozen works well)