This vibrant coleslaw combines red cabbage, carrot, and a sweet-tangy dressing with juicy pomegranate seeds for a unique twist.
It’s fresh, crunchy, and perfect as a barbecue side dish to complement smoky flavours. Bring it to your next BBQ party, and it’s guaranteed to be a hit.
To peel a pomegranate, cut it into quarters and gently pull apart the flesh to release the seeds. The seeds will fall out easily, or you can scoop them out with a spoon. Be sure to remove any of the white membranes as they are bitter.
And watch out for your clothes, the juice from the seeds make a mess quite easily.
Serve immediately, or let it chill in the fridge for an hour to let the flavours meld together. This coleslaw is a perfect side for grilled meats or even on its own as a refreshing snack.
Enjoy, and don’t forget to snap a picture of your creation! Tag @bbqhelden on Instagram so we can see how it turned out.
Ingredients
- 200 grams of red cabbage, finely shredded
- 150 grams carrot, julienned
- 2 tbsp fresh curly parsley, finely chopped
- Seeds from 1 pomegranate
- 3 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tsp mustard
- 1 tbsp honey
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Make the dressing by combining the mayonnaise, olive oil, mustard, honey, and lemon juice in a small bowl. Whisk until smooth, and season with salt and pepper to taste.
- Put the shredded red cabbage and julienned carrot in a large bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.
- Sprinkle the parsley and pomegranate seeds on top of the coleslaw for a burst of colour and flavour.
