As I was preparing this recipe I was thinking of the best title for it. At first I was going to call it a cabbage salad. Then ‘coleslaw’ popped into my head. I looked up the word ‘coleslaw’ and it turns out that ‘coleslaw’ is defined as a salad made with raw cabbage (Webster Dictionary). So my salad was a coleslaw! Only with a twist. I replaced the traditional mayonnaise with a quick citrusy dressing, which makes the recipe not only lighter but also suitable for vegans. My herb of choice for this coleslaw is fresh dill as it complements raw cabbage extremely well. The pomegranate seeds add sweetness and crunch plus are very nutritious. They are essential in this recipe! Play around with the ingredients if you like and use more pomegranate to make it sweeter or more lime juice perhaps to make it zestier. Make this coleslaw your own and enjoy it!
Ingredients For the dressing
1/3 small cabbage, grated 4 tablespoons lime juice
Seeds of 1 large pomegranate zest of 1 lime
3 tablespoons finely chopped dill 3 tablespoons good vegetable oil
Salt and pepper to taste