Coleslaw with Kale, Apple, and Pomegranate

Published by Mahy in twopurplefigs.com on April, 2016

Ingredients

  • 2½ cups of shredded cabbage
  • 1 cup of shredded apples (drained and juice reserved)
  • ½ cup of shredded carrots
  • 1 cup of finely chopped kale
  • ½ cup of pomegranate arils
  • Dressing:
  • 2 tablespoons of minced scallions
  • 1½ tablespoons of minced pickled cucumbers
  • 1 tablespoon of apple juice ( from the shredded apples)
  • 1 teaspoon of pickled cucumber water (or extra apple juice)
  • ⅛ teaspoon of salt
  • ¼ teaspoon of oregano
  • 2 Tablespoons of apple cider vinegar
  • 1 tablespoon of sour cream (use Vegan or use more olive oil)
  • ¼ cup of olive oil

Instructions

  1. In a large bowl, mix all the ingredients for the salad.
  2. For the dressing: add all ingredients in a sealable container. Seal the container well and shake it vigorously until the dressing emulsifies.
  3. Pour the dressing over the salad, mix well and serve.

 

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