Cabbage, Carrot and Corn Slaw

Yields4 ServingsPrep Time10 mins

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)

Toss cabbage, carrots, corn, pepper, corn kernels and pomegranate seeds in a large bowl.

Chop parsley finely and add.

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.

Nutrition Facts

4 servings

Serving size

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Cabbage, Carrot and Corn Slaw