Pin this A bright, crunchy slaw inspired by Persian Shirazi salad, featuring winter vegetables and a tangy citrus-herb dressing.
This recipe reminds me of chilly winter evenings when a fresh and tangy salad brightens the meal.
Ingredients
- Red cabbage: 1 small, finely shredded
- Carrots: 2 medium, julienned
- Fennel bulb: 1 small, thinly sliced
- Red onion: 1 small, finely diced
- Cucumber: 1 medium, diced
- Pomegranate arils: ½ cup
- Fresh parsley: ½ cup, chopped
- Fresh mint leaves: ¼ cup, chopped
- Fresh dill: 2 tablespoons, chopped
- Extra virgin olive oil: 3 tablespoons
- Freshly squeezed lemon juice: 2 tablespoons
- Freshly squeezed orange juice: 2 tablespoons
- Red wine vinegar: 1 tablespoon
- Sumac: 1 teaspoon
- Salt: ½ teaspoon or to taste
- Ground black pepper: ¼ teaspoon
Instructions
- Combine vegetables:
- In a large salad bowl, combine the shredded red cabbage, carrots, fennel, onion, cucumber, and pomegranate arils.
- Add herbs:
- Add the chopped parsley, mint, and dill to the bowl, tossing gently to distribute the herbs evenly.
- Prepare dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, red wine vinegar, sumac, salt, and black pepper until well emulsified.
- Toss salad:
- Pour the dressing over the slaw and toss thoroughly to coat all vegetables and herbs.
- Rest:
- Let the slaw sit for 10–15 minutes before serving to allow flavors to meld Serve chilled or at room temperature.
Pin this My family loves sharing this slaw as a fresh side during our winter gatherings enhancing every meal with bright flavors.
Notes
Garnish with additional pomegranate arils for color Serve as a side with grilled meats, fish, or falafel Pairs well with dry white wines or light reds
Required Tools
Large mixing bowl Chefs knife Cutting board Whisk Small bowl or jar
Allergen Information
Contains none of the major allergens If adding nuts, note potential tree nut allergens Always verify ingredient labels if concerned about cross-contamination
Pin this This slaw is a bright and easy addition to any winter meal, perfect for vibrant healthy eating.
Frequently Asked Recipe Questions
- → What vegetables are used in this dish?
Shredded red cabbage, julienned carrots, thinly sliced fennel, diced red onion, cucumber, and pomegranate arils form the base of this slaw.
- → Which herbs enhance the flavor?
Fresh parsley, mint leaves, and chopped dill provide an aromatic and refreshing herbal note to the slaw.
- → How is the dressing prepared?
The dressing combines extra virgin olive oil, freshly squeezed lemon and orange juices, red wine vinegar, sumac, salt, and black pepper whisked together until emulsified.
- → Can I make substitutions for fennel?
Apple can be used as a substitute for fennel to maintain crunch and add sweetness if preferred.
- → How long should the slaw rest before serving?
Allow the slaw to sit for 10–15 minutes after tossing with the dressing to let flavors meld and intensify.
- → Any suggestions to add extra texture?
Adding toasted walnuts or slivered almonds provides additional crunch and nutty accents.