An interesting salad adds to a meal with taste, texture, and color. Food should appeal to all the senses not just taste. Lately, I have been obsessed with Slaws which create for different seasons and occasions. And Slaws are healthy especially dressed with simple ingredients. for a colorful holiday slaw, I added pomegranate arils and pecans for crunch.
This recipe works well with other veggies like Brussel sprouts, kale or broccoli. Experiment and see what works for you.
1/2 cup olive oil
1/4 cup Champagne vinegar
2 tsp. Dijon mustard
2 tsp. kosher salt
1/2 tsp. black pepper
3 cups cabbage, thinly sliced
2 cup purple cabbage, thinly sliced
1/2 cup carrots, thinly sliced
1/2 cup baby kale
1 cup toasted pecans, chopped
1 Anjou pear, thinly sliced (about 1 cup)
1/4 cup pomegranate arils (seeds)
Whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Place cabbages, carrots, and kale in a large bowl. Add 1/2 cup of the dressing, and toss to combine. Let stand at room temperated 30 minutes to 1 hour.
Add pecans, pear slices, and pomegranate arils, and toss to combine. Drizzle with remaining dressing just before serving.