With its bright, contrasting colours, and pomegranate seeds twinkling like little gems, winter slaw is a pretty salad.
I can find pomegranate seeds annoying. The amount of fibrous pit you grind through to release the juicy flesh detracts from my eating enjoyment.
But those pits are of no consequence in this crunchy riot of texture and flavour.
Winter slaw with poppy seed dressing
- 2 cups red cabbage, shredded
- 2 cups white cabbage, shredded
- 1 red pepper, cut into thin strips
- 1/2 a red onion, sliced into thin strips
- 1/4 cup walnut pieces
- 1/2 cup pomegranate seeds
- 2 Tb parsley, chopped
- 2 Tb white wine vinegar
- 2 Tb sugar
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1/4 cup sunflower oil
- 1/2 Tb poppy seeds
- In a serving bowl, toss together the red cabbage, white cabbage, red pepper and red onion.
- Toast the walnut pieces in a dry frying pan over a medium flame.
- Add the walnuts, pomegranate seeds, and parsley to the vegetables and toss again.
- To make the dressing, whisk together the vinegar, sugar, mustard powder, salt and sunflower oil. Stir in the poppy seeds.
- Pour the dressing over the salad, and toss well. Serve immediately.
Ten More Bites 
Brilliant slaw, Andrea! I’m so making it tonight. Thank you 🙂
Thank you, Yana – hope you enjoy it. As it happens, we’re eating it again tonight as well 🙂
Oh yes, we did! I’ve added everything but the pomegranate seeds, unfortunately I didn’t have them on hands. Addition of the poppy seeds is a really nice touch. Thank you, Andrea 🙂
Yummy, love the poppy seed dressing 🙂