Marinated Red Cabbage salad with Pomegranate, Orange & Tahini 

This is a nice raw alternative to the traditional red cabbage salad. You can serve it as a side dish with duck or roasted chicken.
Ingredients for 4 persons

1 small Red cabbage
1 Pomegranate
1 Orange
2 Lemons, juice
1 bunch Parsley, roughly chopped
4 Tbsp Olive oil
1 Tbsp Cumin powder
1 Tbsp Sumac (optional)
2 Tbsp Greek Yoghurt
2 Garlic, grated
5 Tbsp Tahini
1 handful Almonds, toasted (optional)


  1. Start by preparing the dressing. Mix in the tahini with ½ cup of cold water and don't worry if it turns into a thick paste. Gradually add more cold water and keep stirring using a spoon. Once the tahini has turned pale in color with no lumps, add the grated garlic, juice of 1/2 a lemon, yoghurt, cumin powder & stir. The consistency of the dressing should be thick & easily pourable.
  2. Wash, pat dry and cut the cabbage in half and thinly slice using your sharpest knife or a mandolin. Slice as thinly as you possibly can, to take out the toughness and the bitter flavours. Add salt and massage vigorously for a few minutes. Allow to rest for 30 minutes. 
  3. Add the juice of the rest of the lemon to the cabbage and massage well. Taste and adjust seasoning.
  4. Peel and cut the oranges into segments or round circles.
  5. De-seed the pomegranate seeds with your preferred method.
  6. Squeeze the cabbage between your hands to allow any excess liquid out in a separate bowl.
  7. Plate the salad in layers by arranging the cabbage, orange & pomegranate seeds.
  8. Drizzle with yoghurt tahini dressing, toasted almonds and chopped parsley. If you have sumac in your cupboard add sumac, this adds a hint of citrusy, tart flavor to the tahini dressing.

Nooshe Jan, Bon Appetit