Photo by Marcus Nilsson
You can stuff this slawlike salad inside your pita, or eat it on its own.
Recipe information
Yield
8 Servings
Ingredients
1 small head of green cabbage, thinly sliced
1/4 teaspoon sugar
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
1/2 small onion, finely chopped
1/4 cup fresh lemon juice
1/4 cup vegetable oil
1 tablespoon white wine vinegar
1 pint cherry tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup pomegranate seeds
Preparation
Step 1
Toss cabbage, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).
Step 2
Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.
Recipe notes
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