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Serves: 6 - 8
2 medium carrots, peeled or scrubbed
½ small white cabbage, core removed
1 Granny Smith apple, cored and cut into wedges
1 small red onion
6 radishes, trimmed
30g pomegranate seeds
150g sauerkraut (such as Hurly Burly Organic Raw Sauerkraut Original)
½ x 25g pack flat leaf parsley, leaves only, roughly chopped
1 lime, juice
½ punnet salad cress
1. Use a food processor to coarsely grate the carrot, then change to the slicing blade and thinly slice the cabbage, apple, red onion, and most of the radishes. (Alternatively, you can do this by hand.)
2. Tip into a large serving bowl. Add most of the pomegranate seeds, plus the sauerkraut, parsley and lime juice. Season and toss well.
3. Serve topped with the snipped cress, remaining pomegranate seeds and remaining radishes, thinly sliced.
Typical values per serving:
(for 6) vegetarian/vegan/gluten free/high in fibre
This recipe was first published in June 2021.