- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ teaspoon ground coriander
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger - use fresh grated for a special treat
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cayenne
- ½ teaspoon curry powder
- ¼ cup white balsamic vinegar
- 4 cups finely chopped (not shredded) cabbage - I used a combination of red and green cabbage
- 1 small red daikon radish, coarsely shredded
- 1 medium carrot, coarsely shredded
- 8 oz. fresh green beans, trimmed and snipped to ½" pieces
- 1 large crisp apple, cored and diced - I used a Honeycrisp
- Pomegranate arils from ½ large pomegranate
- ⅓ cup roasted salted pepitas
- ⅓ cup coarsely chopped fresh cilantro
Place the first 11 ingredients (olive oil through white balsamic vinegar) in a jar. Seal the jar and shake until smooth. Taste and season with black pepper and more kosher salt as needed. (You can make the dressing up to 1 day ahead and refrigerate in an airtight container. Shake before using to recombine.Store in fridge until ready to use. Use any dressing remaining within a few weeks.)
Place the next 8 ingredients (chopped cabbage through chopped cilantro) in a large bowl. Add the dressing and toss to combine. Taste and season with more kosher salt and pepper as needed. Any leftover salad can be refrigerated in an airtight container for up to 2 days. It makes an excellent make ahead lunch.
- Yields: 6-8 servings
- Preparation Time: 30 minutes
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