- 2 teaspoons finely grated Meyer lemon zest
- ¼ cup freshly squeezed Meyer lemon juice
- ⅓ cup extra-virgin olive oil
- 2 tablespoons mayonnaise
- 1 clove garlic, finely grated
- ½ teaspoon kosher salt, plus more as needed
- Freshly ground black pepper, to taste
- 3 cups finely chopped (not shredded) red cabbage
- ½ medium beauty heart radish, chopped
- ½ medium kohlrabi, peeled and chopped
- Arils from 1 large pomegranate
- ½ cup whole unsalted almonds
Place the first 6 ingredients (Meyer lemon zest through kosher salt) in a jar. Seal the jar and shake until smooth. Taste and season with black pepper and more kosher salt as needed; set aside.
Place the next 5 ingredients (red cabbage through whole unsalted almonds) in a large bowl. Add the dressing and toss to combine. Taste and season with more kosher salt and pepper as needed. Serve immediately or store covered in the refrigerator for up to 2 days.
- Yields: 4-6 servings
- Preparation Time: 20 minutes
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