Pomegranate Red Slaw

Red Slaw is something you would usually associate with “Lexington-style” North Carolina barbecue. Where Ketchup is used instead of mayonnaise or vinegar for the base of the slaw, hence the Red.

For this Red Slaw I’ve changed things up a bit, and swapped out the ketchup, and replaced it with Pomegranate Molasses. A naturally sweet, tangy syrup made from concentrated pomegranate juice.

For that extra pomegranate hit, I’ve added some fresh seeds from a pomegranate fruit which add beautiful colour, great flavour and amazing texture to this ultra tangy Red Slaw.

Pomegranate Red Slaw

5 from 5 votes

Course: Slaw, SidesCuisine: AmericanDifficulty: Pitrookie

Servings

6

servings

Prep time

20

minutes

Total time

20

minutes

For this Red Slaw I’ve changed things up a bit, and swapped out the ketchup, and replaced it with Pomegranate Molasses, a naturally sweet, tangy syrup made from concentrated pomegranate juice.

Cook Mode

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Ingredients

• FOR THE SLAW:

• 1/2 1/2 Small Red Cabbage

• 2 2 Carrots

• 1 1 Small Red Onion

• 1 Cup 1 Pomegranate Seeds

• 1 Tbsp 1 Black Mustard Seeds

• FOR THE DRESSING:

• 1/4 Cup 1/4 Red Wine Vinegar

• 2 Tbsp 2 Pomegranate Molasses

• 2 Tbsp 2 Sugar

• 3 Tbsp 3 Oil

• 1 tsp 1 Flaky Sea Salt

• 1/2 tsp 1/2 Freshly Ground Black Pepper

Directions

• Quarter, core and finely shred the cabbage.
• Coarsely grate the carrots.
• Peel, halve and finely slice the onion.
• In a small bowel, whisk together the dressing ingredients.

  • 

  • 

• Add all the Red Slaw ingredients into a large mixing bowel.
  Pour over the dressing and combine.
• Keep refrigerated until ready to serve and toss again before serving

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