Purple Pomegranate Slaw
I love a slaw - crunchy, colourful, and long-lasting. This savoury-sweet one gets better as it sits, both visually and flavour-wise. Over time, the beetroot juices stain everything a rich purple and the tart dressing permeates all the nooks and crannies. I really do believe in making the effort to shred the cabbage as finely as possible, and julienning (rather than the obvious alternative which would be grating) the carrot, beetroot, and apple. If you don’t feel your knife skills are up to it, this can be achieved by using a mandolin and/or julienne peeler.
Ingredients
For the dressing:
60ml extra virgin olive oil
2 tbsp pomegranate molasses
2 tbsp red wine vinegar
1 tbsp smooth Dijon mustard
1 tbsp maple syrup
For the salad:
½ head red cabbage, finely shredded
3 carrots, peeled and julienned
1 bulb beetroot, peeled and julienned
1 apple, julienned
Place all of the ingredients for the dressing into a blender with a big pinch of salt, blend until smooth.
Place all of the ingredients for the salad into a mixing bowl. Pour over the dressing and toss toss toss, until all of the nooks and crannies are coated. Adjust seasoning and sweetness to taste.
If time allows, I recommend letting it sit for at least half an hour before serving to allow the flavours and colours to meld together.
