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.