Ingredients
For the Salad:
- 250 g mixed shredded vegetables (white cabbage, red cabbage, carrot, and red bell pepper)
- 1 orange, segmented (cut into fillets)
- Seeds from 1 pomegranate
- 2 tbsp black raisins
- 1 tbsp almond slivers
- 1 tbsp pumpkin seeds
- 1 tbsp flaxseeds
For the Vinaigrette:
- 1 tbsp fresh ginger, grated
- Juice of ½ orange
- Juice of ½ lemon
- 1 tsp honey
- A pinch of salt
- Freshly ground black pepper
- ⅓ cup olive oil
Instructions
Make the Salad:
- Place the shredded white and red cabbage, grated carrot, diced red bell pepper, and chopped parsley in a large bowl.
- Peel the orange, removing the white pith, and cut into segments (fillets). Add them to the bowl.
- Add the pomegranate seeds, raisins, almond slivers, pumpkin seeds, and flaxseeds to the vegetables.
Prepare the Vinaigrette:
- In a small bowl, mix the grated ginger, orange juice, lemon juice, honey, salt, and pepper.
- Gradually whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the salad and toss well to combine.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the ingredients to marinate.
Enjoy!
Source: Argiro Barbarigou
