Red Cabbage Slaw
by Marc Matsumoto on Jul 25, 2017
This red cabbage slaw dressed with a yogurt and pomegranate molasses sauce adds just enough creaminess with a balancing dose of acidity, while the pomegranate molasses lends a pleasant sweetness. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- Servings
- Makes 4 side servings
- Course
- Side Dish
Tags
Ingredients
- 14 ounces red cabbage (sliced very thin)
- 1 teaspoon salt
- ½ cup plain yogurt
- 1 ½ tablespoons pomegranate molasses
- 1 teaspoon caraway seeds
- 0.2 ounces dill (leaves plucked from stems)
Instructions
-
Massage the cabbage and salt together and let it sit for 10 minutes.
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Squeeze as much water from the cabbage as you can and discard the liquid.
-
Whisk the yogurt and pomegranate molasses together and then toss this together with the squeezed cabbage, caraway seeds and dill.