Red Cabbage Salad – Seasonal, Regional & Unprocessed!

Crispy red cabbage salad pimps every bowl, but you can always fill wraps with it or add it to a fresh sandwich. It is quickly made and stays fresh in the fridge for a few days.



For the salad:

500 g of fresh red cabbage

1/2 pomegranate, gutted (optional)

1/4 red onion

1 handful of fresh parsley

For the dressing:

juice of half a lemon

2 tablespoons of olive oil

salt and freshly ground pepper


Cut the red cabbage and onion into strips with a mandoline or a very sharp knife. Salt and knead it briefly.

Chop the parsley with the pomegranate seeds under the red cabbage.

For the dressing mix lemon, oil and pepper. Give everything over the salad, mix well and let it draw briefly.


* Tips: the salad keeps fresh in the fridge a few days, and I think it gets even better when it's well marinated -although not so crispy anymore then...

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Photographer, Stylist
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Tina Engel is a freelance Food Stylist and Photographer based in Munich, Germany.
"It is my passion for creating, cooking, styling and photography, that drives me to experiment with new techniques, develop tasty recipes and discover value and joy in the seemingly small deeds of life."
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