Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can add olives, tomatoes, or chunks of apples.

Nutrition Facts

121 calories; protein 2.5g; carbohydrates 23.1g; fat 2.6g; sodium 604.1mg. Full Nutrition
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