Description
A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.
Ingredients
- 1 small potato, cut into cubes
- ½ cup finely chopped cabbage
- ¼ cup fresh pomegranate seeds
- ½ carrot, cut into matchsticks
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon brown sugar
- ¼ teaspoon red pepper flakes
Instructions
- Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- 5 to 10 minutes. Drain and let cool
- about 10 minutes.
- Combine cooled potato
- cabbage
- pomegranate seeds
- and carrot in a large bowl.
- Whisk olive oil
- lemon juice
- garlic
- salt
- brown sugar
- and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 2