Orange, Cabbage, Pomegranate & Mint salad

Orange, Cabbage, Pomegranate & Mint salad | Nadia Felsch




Orange, Cabbage, Pomegranate & Mint salad
Prep time
Total time
yield: 4 as a side
  • 1 cup white cabbage
  • Flesh of ½ fresh orange
  • ¼ cup fresh mint, leaves picked
  • ¼ pomegranate, seeds only
  • 1 teaspoon macadamia or olive oil
  • Salt and pepper, to taste
  1. Use a mandolin slicer or sharp knife to finely shred cabbage
  2. Cut away peel from orange & cut into small wedges
  3. Roughly chop mint leaves
  4. Combine all ingredients in a mixing bowl
  5. Coat well with the oil and season to taste
  6. Serve and enjoy
Add ½ cup cooked quinoa and your preferred protein to take this side to a main dish.

To more easily remove pomegranate seeds, cut the fruit in half and turn each piece inside out in a bowl of water.
White pith will float to the surface, easily strained, and seeds to the bottom for you to use.

You have Successfully Subscribed!