Fennel, Pomegranate and Pistachio Coleslaw

PREP TIME: 15 MINUTES

About

I’m a big fan of coleslaw. It’s my favorite way to enjoy raw vegetables and appears on my menu multiple times a week. I often make it as a way to use up leftover vegetables from the fridge, but when I’m in the mood for something more flavorful, I treat myself to this recipe. It can be enjoyed as a light dinner on its own or served as a side dish with meat, barbecue, or sandwiches. With its Middle Eastern flair, it pairs well with Arabic cuisine. Enjoy!

Ingredients

1 red or yellow onion
½ head of red cabbage (smaller size head)
1-2 carrots
½ apple
½ fennel
1 pomegranate
Handful of pistachios
4 TBSP white balsamic vinegar
4 TBSP olive oil
1 TBSP sugar
Salt to taste

Instructions

In a large bowl, combine white balsamic vinegar, sugar, and a pinch of salt. Thinly slice the onion and toss it thoroughly with the vinegar mixture.

Slice red cabbage, carrots, apple and fennel into thin strips, and remove the seeds from the pomegranate. Mix with onions, shelled pistachios and olive oil. Add salt to taste and more balsamic vinegar if necessary.

Variations:

Coleslaw can be made with a variety of ingredients and dressings, but for this specific combination of fennel and pomegranate, I prefer to keep it simple and avoid adding other flavors.