This salad is a refreshing blend of earthy, sweet, and tangy flavors with a beautiful crunch from the finely diced vegetables. It’s a vibrant dish that’s as nutritious as it is delicious. The combination of finely chopped red cabbage, pomegranate seeds, beets, and a fresh, zesty dressing creates a balanced dish that’s perfect as a side or even as a stand-alone meal. Ideal for health-conscious individuals, this salad is a colorful addition to any table and a great way to get in your veggies!

Ingredients:

250g red cabbage, finely diced
1/2 English cucumber (deseeded) or 2 medium Middle-Eastern cucumbers (deseeded), finely diced
1 large red Romano pepper (kapya biber), finely diced
2 spring onions, finely sliced
50g fresh coriander, very finely chopped (stalks and leaves)
200g pomegranate seeds
150g cooked beets, finely diced

For the dressing:

3 tbsp extra virgin olive oil
2 tbsp freshly squeezed orange juice
1 tbsp white wine vinegar
2 tsp dried mint
1 tsp honey
2 tbsp pomegranate molasses
1/2 tsp sea salt flakes (or more to taste)

Preparation:

Step 1: Prepare the Vegetables

Start by finely dicing the red cabbage, which gives the salad its crunchy texture. Then, deseed and dice the cucumber, ensuring that no excess moisture will dilute the flavor. Finely dice the red Romano pepper and cooked beets. Finally, slice the spring onions thinly and chop the fresh coriander, including both the stalks and leaves for maximum flavor.

Step 2: Mix Together

In a large bowl, combine the diced red cabbage, cucumbers, red Romano pepper, cooked beets, and pomegranate seeds. These ingredients create a beautiful contrast of colors and textures that will make the salad visually appealing as well as delicious.

Step 3: Make the Dressing

In a separate small bowl, whisk together the olive oil, orange juice, white wine vinegar, dried mint, honey, pomegranate molasses, and sea salt flakes. The dressing should be tangy and slightly sweet, with a hint of mint for freshness. Taste the dressing and adjust the seasoning if necessary, adding a bit more salt or honey if desired.

Step 4: Combine & Serve

Pour the freshly made dressing over the bowl of chopped vegetables and pomegranate seeds. Toss everything thoroughly to ensure that all the ingredients are evenly coated with the dressing. Let the salad sit for a few minutes so the vegetables can absorb the flavors from the dressing.

Step 5: Serve & Enjoy

This salad is best served chilled, allowing the fresh, vibrant flavors to come through. It pairs wonderfully with grilled meats, especially lamb or chicken, but it can also be enjoyed as a light, refreshing vegetarian dish. The combination of textures—from the crunchy red cabbage to the juicy pomegranate seeds—makes every bite a delight.

COOKING Note:

Chopping matters: The key to this salad is finely chopping all the ingredients so they blend well together. Large chunks can overpower the delicate balance of flavors.
Pomegranate seeds: If you’re using fresh pomegranate, make sure to carefully remove the seeds without crushing them, as this can release juice and make the salad too wet.
Cooked beets: You can roast or steam your beets ahead of time, making sure they’re fully cooked but firm enough to dice neatly.

Serving Suggestions:

Main Dish: Serve as a standalone dish for a light, refreshing lunch, especially in warm weather.
Side Dish: This salad is a perfect companion for grilled or roasted meats like chicken, lamb, or fish. The tanginess from the pomegranate molasses and the crunch of the cabbage pair wonderfully with smoky, grilled flavors.
Meal Prep: This salad can be made ahead and stored in the fridge for up to 2 days. The flavors deepen as it sits, making it a great dish to prepare in advance for parties or meal prepping.

Tips:

Make it ahead: You can prepare the salad up to a day in advance. Just keep the dressing separate and toss it together right before serving.
Cucumber seeds: Deseeding the cucumbers is essential to prevent excess moisture from watering down the salad.
Dressing tweak: If you like your salads more on the tangy side, feel free to add more vinegar or a touch of lemon juice. For extra sweetness, increase the amount of honey.

Prep Time:

20 minutes

Cooking Time:

10 minutes (for preparing the cooked beets)

Total Time:

30 minutes

Nutritional Information (Per Serving):

Calories: 180
Protein: 2g
Sodium: 200mg

Note: Nutritional values can vary slightly based on ingredient brands and exact measurements.

Conclusion

This finely chopped red cabbage, pomegranate, and beet salad is a vibrant, healthy option for any meal. Not only is it beautiful to look at, but it’s packed with a variety of textures and flavors. The earthiness of the beets, the crunch from the cabbage, and the sweetness from the pomegranate seeds come together with a tangy, minty dressing to create a harmonious blend of taste and color. It’s perfect for holiday tables, family gatherings, or simply when you want a refreshing and nutritious salad to accompany your meal. Plus, it’s a dish that’s as easy to make as it is to enjoy!