No fancy name. No complicated prep. Just a crispy salad that steals the show at my table and wins Shabbat every single time.

Quick answer

How do you make a crispy cabbage and pomegranate salad? I shred red and white cabbage, then top it with fresh greens and a generous handful of pomegranate seeds. Then I toss it all with a garlicky dressing of olive oil, fresh lemon juice, salt, coriander, red pepper flakes and sumac.

It's all about the crunch of the cabbage, the sweet pop of the pomegranate seeds, and a zesty, garlicky dressing that wakes up your whole palate. The secret is a heavy pinch of sumac (a tangy, deep-red spice) and a little kick from the pepper flakes.

Fresh lemon juice pouring from a small brown bowl into olive oil topped with a mound of dark red sumac and red pepper flakes in a steel bowl
Crushed garlic coming out of a garlic press into the whisked lemon and olive oil dressing, a balloon whisk in the steel bowl
Lemon over the spices, then the garlic. Whisk!

Whisk it, pour it, and toss. It's unreal. And yes, I was so distracted by how good this smells that I completely forgot to pour the wine. Just keep mixing!

Watch the reel

Anne in a tan apron and headscarf holding up a brown bowl of shredded white cabbage, chopped green herbs and pomegranate seeds in her kitchen

Watch the full reel on Instagram @oyveyrose.

In the kitchen

Close-up of the tossed salad: shredded red and white cabbage, green herbs and pomegranate seeds glossy with dressing, with silver serving tongs

How to Make My No-Name Crispy Cabbage and Pomegranate Salad

  • Pareve

Ingredients

  • White cabbage, shredded
  • Red cabbage, shredded
  • Your favorite fresh greens, chopped
  • A generous handful of pomegranate seeds
  • Olive oil
  • Salt
  • A heavy pinch of sumac
  • Red pepper flakes
  • Ground coriander
  • Fresh lemon juice
  • Garlic, crushed

Method

  1. Pile the shredded white and red cabbage into a big salad bowl.
  2. Top with the chopped greens and the pomegranate seeds.
  3. For the dressing, pour the olive oil into a separate bowl.
  4. Add the salt, sumac, red pepper flakes and coriander.
  5. Pour in the fresh lemon juice.
  6. Press the garlic right into the bowl and whisk it all together.
  7. Pour the dressing over the salad and toss with tongs until everything is coated.

More for your Shabbat table: five homemade challah dips in 20 minutes and my sweet and sour pomegranate meatballs with a spicy twist.

Feed them well. Drink even better. L'Chaim!