Pomegranate Cabbage Salad
Recipe: 5-6 servings
1/2 large red cabbage, chopped
2 tbsp curly parsley, chopped
3 dried figs, sliced
1/2 small pomegranate (you can find this in the frozen section)
1 tsp nigella seeds (black cumin seeds)
Juice of 2 lemons
2 tbsp olive oil
2 tsp za’atar (blend of sumac, thyme and toasted sesame seeds)
1 tsp Himalayan salt
1/2 tsp pepper
1 tsp maple syrup
Mix all ingredients in a large bowl and set in the fridge.
This will taste best if you let it sit in the fridge for a couple hours… Otherwise it is just as good with crispier cabbage. Enjoy!
Megan Horsley is a Registered Holistic Nutritionist at the Big Carrot Beaches Community Market and works with clients in her private practice, Megan Horsley Nutrition. For more information on services and recipes, visit her website: www.meganhorsleynutrition.com