Pomegranate Walnut Crunch Slaw
No cooking. Six ingredients. Twelve minutes, and it is better after an hour in the refrigerator.
Four of this week’s foods land in one bowl. Raw cabbage, walnuts, pomegranate, olive oil. The cabbage stays crisp, the walnuts get buttery, the pomegranate pops.
Ingredients, serves 4
- Half a small green cabbage, shredded thin, about 4 cups
- 1 cup pomegranate seeds
- 1 cup walnut halves, roughly chopped
- 1 small clove garlic, grated fine
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar, plus salt and pepper
Method
- Shred the cabbage as thin as you can and let it sit in a large bowl while you do everything else. Chopping it and giving it a few minutes is what wakes up the protective compound.
- Toast the walnuts in a dry pan over medium heat, three to four minutes, shaking often. Tip them onto a plate so they stay crisp.
- Whisk the olive oil, vinegar, garlic, a good pinch of salt, and several grinds of pepper.
- Pour it over the cabbage and toss with your hands. Let it sit ten minutes.
- Fold in the pomegranate and walnuts right before it goes to the table.
Make ahead. Dress the cabbage a day early and keep it covered. Add the walnuts and pomegranate at the last minute.
