This vegan red cabbage salad is a great way to include some raw vegetables into a seasonal winter diet and uses orange and pomegranate to add brightness. It's a good thing to make and keep tucked away in the refrigerator when you need something to round out a meal.
Slice the cabbage very finely and place it into a large bowl. Add the orange juice, olive oil, mustard, maple syrup, salt, and pepper.
1/2 small red cabbage, Juice of an orange, 2 tablespoons olive oil, 1/2 teaspoon dijon mustard, 1/2 teaspoon maple syrup, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
Use your hands to mix very thoroughly, massaging for about a minute.
Add the orange slices and pomegranate arils and either serve immediately, or store in a sealed container in the refrigerator for up to five days.
1 large orange, 1/4 pomegranate
Notes
• Add a tablespoon of vinegar (of your choice) if you prefer a more acidic salad.