Meera Sodha’s vegan recipe for Christmas red cabbage, apple and pomegranate salad recipe | The new vegan

1 month ago 197

Think of this arsenic the fresher and much sprightly alternate to the accepted braised reddish cabbage with pome that often features connected the Christmas table. I’ve mixed things up by adding a small chilli heat, sweet-and-sour pomegranate molasses and immoderate herbs and citrus for zing.

Red cabbage, pome and pomegranate salad

Prep 10 min
Cook 10 min
Serves 6 arsenic a side

100g pumpkin seeds
2 tbsp citrus foodstuff
1 tsp reddish chilli pulverization
Fine oversea brackish
¼ reddish cabbage
(250g), finely shredded
½ fennel bulb (100g), finely shredded, fronds reserved
1 apple, cored and chopped into bladed slices
3 tbsp olive oil
1½ tbsp pomegranate molasses
2 tbsp finely chopped flat-leaf parsley leaves

Heat the oven to 200C (180C fan)/390F/gas 6 and enactment a baking tray (I usage a reusable baking sheet).

Put the pumpkin seeds successful a vessel with fractional the citrus juice, the chilli pulverization and a half-teaspoon of salt, premix well, past extremity into the tray and dispersed out. Roast for 8 minutes, until lightly golden, past region and acceptable aside.

Put the shredded cabbage successful a ample bowl, adhd the remaining tablespoonful of citrus foodstuff and a half-teaspoon of salt, past scrunch it repeatedly with a cleanable manus for astir 2 minutes, until the cabbage wilts and softens.

Just earlier serving, adhd the fennel, apple, oil, molasses and parsley, and premix truly good to combine. Throw successful fractional the pumpkin seeds, past service a ample fistful of the crockery adjacent to a wedge of Christmas pumpkin and scatter the reserved fennel fronds and immoderate of the remaining pumpkin seeds implicit the top.