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Coleslaw of red cabbage, beets and pomegranate seeds

Coleslaw of red cabbage, beets and pomegranate seeds

A bowl crowded with vegetables and dressings – our recipe for Coleslaw of red cabbage, beetroot and pomegranate seeds creates a landscape of beautiful contrasts that tastes even better than it looks. A mix of cherry vinegar, honey, mustard and whipping cream dress a bed of fresh fruits and vegetables in this heavenly salad.

30 min 4 persons
Vegetable Earthy


  • 7 ounces finely chopped red cabbages
  • 4⅖ ounces beetroots in very thin strips
  • ½ tsp coarse salt
  • ¾ tbsp vinegar, e.g. cherry vinegar
  • ¾ tbsp honey
  • ½ tbsp dijon mustard
  • ½ tbsp finely grated, fresh horseradish
  • 1 tbsp whipping cream 38%
  • ½ tbsp vinegar, e.g. cherry vinegar
  • 1 tbsp dried cranberries
  • ½ tbsp olive oil
  • pepper
  • 1 - 2 apples finely diced, e.g. Cox’s orange pippin or pigeon
  • 2⅗ ounces seeds pomegranate
  • 1 tbsp chopped fresh cilantro leaves


  • fresh cilantro leaves


1. Combine the red cabbage, beets, salt and vinegar in a bowl and stir very well to tenderize the vegetables slightly.

2. Combine the honey, mustard, horseradish, cream, vinegar, cranberries, oil and pepper in a mini-chopper and chop until you have a smooth dressing, then combine with the red cabbage and beets.

3. Finally, stir in the diced apples, pomegranate seeds and cilantro.