castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinteresticon-youtubeservings icon mediumTime icon big
Coleslaw of red cabbage, beetroot and pomegranate seeds

Coleslaw of red cabbage, beetroot 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 mins 4 persons
Heat Pungent Spice

ingredients

  • 200 g finely chopped red cabbage
  • 125 g 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
  • 75 g seeds pomegranate
  • 1 tbsp chopped fresh coriander leaves

Garnish

  • fresh coriander leaves

preparation

1. Combine the red cabbage, beetroot, salt and vinegar in a bowl and stir very well to tenderise 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 beetroot.

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