Apple Cabbage Pomegranate Slaw

apple-cabbage-pom-slawapple-cabbage-pom-slawThis crunchy, sweet-sour, festively purple slaw has been in regular rotation since my new-found obsession with fresh pomegranate started a few weeks ago. And especially during the Crazy Season, it’s hard to beat: quick & easy to throw together (the biggest chunk of time is spent seeding the pomegranate); hits all the right notes of sweetness, acidity, bitterness, salt & crunch; and holds up equally well as accompaniment to a rich, fatty protein like these plum-glazed pork country ribs (you can blame the husband for the fact that you don’t have that recipe: he ate them all before I could photograph!) or something lean & basic like a simple grilled chicken.

Perhaps best of all may be that it’s the perfect antidote to the river of cookies, cake, and candies that flows around us at this time of year. Full of fiber, anti-oxidant-packed and even apple-a-day wholesome, fill up on this slaw before your next holiday party and feel completely virtuous when you indulge in that extra cookie (or 3) or glass of champagne (or 3).

apple-cabbage-pom-slawApple Cabbage Pomegranate Slaw


  • zest & juice of 1 small lemon (Meyer is particularly nice)
  • seeds from 1 large pomegranate
  • 1 large apple, grated
  • ¼ head red cabbage, shredded
  • 2 scallions, thinly sliced
  • 1 small handful (about ¼ cup chopped) flat-leaf parsley or cilantro, chopped
  • a splash of white wine vinegar
  • good olive oil (about 3 – 4 tbsp)
  • sea salt & freshly ground black pepper


  1. In a large bowl, combine lemon zest & juice, pomegranate arils, and grated apple. Toss apple immediately in lemon juice to prevent browning. Add cabbage, scallions and parsley or cilantro. Add the splash of vinegar, a good drizzle of olive oil, salt and pepper. Toss well and taste. Adjust seasonings, acid or oil. Serve.


  1. As noted above, Meyer lemon is particularly nice here, although red grapefruit (with added fruit) is also lovely.
  2. Fresh thyme is a nice option if you don’t have parsley or cilantro; but I’ll admit that I’ve made it without any green herb at all and it’s just as nice.


Stores well refrigerated for 3 to 4 days, although the apple will become uniformly pink as it sits with the cabbage & pom. Still quite tasty, but less pretty, over time.




    • Hello Katie & welcome! I do still post; I’ve been on a somewhat unintentional hiatus this winter. But Spring has sprung in the Hudson Valley and I’m sure I’ll be back at it soon enough!

  1. Pingback: Links: Roasted Carrots, Rhubarb, and a Winner - Food in Jars

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: