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Salad with Peking cabbage and pomegranate

Napa Cabbage and Pomegranate Salad

A delicious, delicate, sweet-and-sour vitamin-packed salad to brighten the table! This salad is a safe bet for anyone watching their weight, especially the version without chicken. It's low in calories yet tasty and good for you — which matters most in winter, when it brings a welcome dose of vitamins. It's perfect for vegetarians and for anyone fasting. If weight isn't a concern, you can add boiled or spice-roasted chicken breast and boiled eggs. That enriches the flavor, but raises the calorie count too. The salad is great either way: without the chicken and eggs it makes a wonderful side for meat dishes, and in the heartier version it stands on its own. Best of all, it's quick and easy to make — and it dresses up a holiday table. The taste is simply delightful, even if it seems unusual at first! My whole family loved it, even the kids. Try it and enjoy!

mom of sweet tooth

Recipe author

Salad with Peking cabbage and pomegranate

Composition / ingredients

Servings:

Napa cabbage

500

Pomegranate

300

Parsley

Olive oil

Lemon juice (freshly squeezed)

Ground black pepper

Salt

Chicken breast (optional; boiled or baked)

150

Egg (optional, for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 35 % 6 g

Carbohydrates 35 % 6 g

91 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Here are the ingredients. Wash the pomegranate, remove the peel and membranes, and carefully pick out the seeds. Wash the lemon and cut off a wedge. Rinse the napa cabbage and parsley under running water. If you're adding chicken and hard-boiled eggs, cook them ahead of time and let them cool, then peel the egg.
Step 2:

With a sharp knife, shred the cabbage crosswise into strips about 5-6 mm wide, or thinner if you prefer. Finely chop the parsley.
Step 3:

Cut the chicken into small dice and cut the egg into a few pieces for garnishing the salad.
Step 4:

Put the napa cabbage in a deep bowl, sprinkle lightly with salt to taste, and gently fluff it (tongs work well). After 2-3 minutes, add the pomegranate seeds, chopped parsley, a little ground black pepper, and the olive oil. Squeeze a teaspoon of juice from a small lemon wedge over it and toss again until evenly combined.
Step 5:

Serve the napa cabbage and pomegranate salad right after making it, at room temperature. It doesn't keep well, so it's best made in small portions you can eat right away. Serve it in a salad bowl or already plated as a side for hot meat, poultry, fish, or game dishes. Garnish however you like.