Recipe By farah
Published Mar 5th
Prep 20m Cook 10m Additional 10m Ready In 40m
Servings 2 servings Calories 120.5

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Recipe Ingredients

  • 1 small potato, cut into cubes
  • ½ cup finely chopped cabbage
  • ¼ cup fresh pomegranate seeds
  • ½ carrot, cut into matchsticks
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon brown sugar
  • ¼ teaspoon red pepper flakes

Cooking Directions

  1. 1 Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  2. 2 Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  3. 3 Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Nutrition Facts

  • Calories 120.5
  • Carbohydrate 23.1 g
  • Fat 2.6 g
  • Fiber 3.2 g
  • Protein 2.5 g
  • Saturated Fat 0.4 g
  • Sodium 604.1 mg
  • Sugar 6.5 g

Chef's Notes

You can add olives, tomatoes, or chunks of apples.


  1. 11.5.16 Followed the directions as written and I did add the optional sliced olives (which I would do again). Just a little bit on the salty side for me (but then I did add olives) so I ll cut that amount to 1/4 tsp in the future. You get a little crunch from the cabbage - Read more ...

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