This gorgeous Lebanese shredded red cabbage, carrot and mint salad with oranges, red chilli, fresh herbs, toasted almonds, juicy pomegranate arils and pomegranate molasses is one of those versatile recipes that has it all. Sweet and sour flavours, texture and a fresh herby zing. It’s perfect on its own, as part of a mezze table, piled atop a bowl of creamy hummus or stuffed into fluffy warm flatbreads alongside grilled marinated halloumi and a drizzle of amba sauce.
2 large carrots, peeled and grated
1 small red cabbage, finely sliced
1 red onion, finely sliced
2 large oranges, peeled and membranes removed, cut into segments
A handful of slivered almonds, lightly toasted
20g flat leaf parsley, finely chopped
30g mint leaves, picked and finely chopped (retain 10g for garnishing)
Pomegranate arils, for garnishing
4 tbsp pomegranate molasses
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 large clove of garlic, finely chopped
1 red chilli (medium heat), finely chopped
Sea salt and freshly ground pepper
How I make it
First make the dressing by combining all the ingredients. Transfer into a large bowl.
Add all the other ingredients and combine.
Garnish with mint leaves and pomegranate arils and serve straight away.