Pomegranate Salad with Walnuts and Cabbage

Celebrate fall with this antioxidant-rich recipe that’s great for lunch or as a side salad for dinner.

Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 4 servings

Ingredients:
2 Tbsp. extra-virgin olive oil
3 Tbsp. apple cider vinegar
1 tsp. raw honey
1 dash sea salt
½ medium head cabbage, finely shredded (about 5 cups)
2 medium carrots, finely shredded
½ cup pomegranate seeds
¼ cup chopped raw walnuts
2 green onions, sliced thin
12 fresh cilantro sprigs, finely chopped

Preparation:
1. Combine oil, vinegar, honey, and salt in a small bowl; whisk to blend. Set aside.
2. Combine cabbage, carrots, pomegranate, walnuts, green onions, and cilantro in a large bowl; mix well.
3. Drizzle cabbage mixture with dressing; toss gently to blend.

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