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Kale, White & Red Cabbage, Dill, Pomegranate & Carrot Salad

This vibrant salad combines fibre-rich cabbage, nutrient-dense kale, carrots and pomegranate, providing a colourful mix of vitamins, minerals and protective plant compounds. Pumpkin and sesame seeds, together with extra virgin olive oil, add satisfying healthy fats and texture, making it a nourishing side or a wholesome base for a protein-rich main meal

Ingredients:

2 cups finely shredded white cabbage
2 cups finely shredded red cabbage
2 cups finely shredded kale
2 medium carrots, grated or julienned
½ cup pomegranate seeds
¼–½ cup fresh dill, chopped
¼–½ cup fresh parsley, chopped
2 tbsp pumpkin seeds
1 tbsp sesame seeds

Dressing

3 tbsp extra virgin olive oil
1½ tbsp fresh lime juice
1 tbsp rice vinegar
1 tsp honey
1 tsp Dijon mustard
½–1 tsp soya sauce
Freshly ground black pepper
Salt only if needed

Instructions:

Place the kale, white cabbage, and red cabbage, carrots into a large bowl. Add a tiny drizzle of olive oil and a squeeze of lime, then massage everything gently for 1–2 minutes to soften the vegetables slightly.
Add the carrots, pomegranate seeds, and fresh dill.
Whisk together the olive oil, lime juice, rice vinegar, honey, Dijon mustard, and soya sauce, until smooth.
Pour the dressing over the salad and toss very well.
Finish with the pumpkin and sesame seeds, then leave the salad to sit for about 10 minutes before serving.

Serves
4 as a side salad or 2 as a main salad with added protein.

I think this is the best version — white cabbage for crunch, red cabbage for colour and anthocyanins, kale for extra greens, pomegranate for freshness, and the seeds for texture and healthy fats.