A Crunchy, Colorful Salad with a Sweet and Sour Kick!
Hey friends! If you’re looking for a salad that pops with flavor and color, this one is a total winner. I call it my “Tangy Rainbow Salad” because it’s bright, bold, and full of crunch. With pomegranate seeds, fresh herbs, and a zesty dressing, every bite is exciting. And guess what? It tastes even better the next day so it’s great for lunch prep too. Let’s dive into this fresh, fun, and tangy recipe!
Method
Chop the Veggies
Start by finely chopping all your fresh vegetables. Take your red cabbage and dice it into tiny, thin pieces. This helps it blend well with the other ingredients and makes it easier to chew. Then move on to the cucumber cut it in half lengthwise and scoop out the seeds using a spoon. Once deseeded, dice it into very small cubes. After that, grab your red Romano pepper or kapya biber and chop it as finely as you can. The smaller the pieces, the more flavor you get in every bite. Slice your spring onions into thin rounds, using both the white and green parts. Lastly, chop the fresh coriander. Make sure to include both the stalks and the leaves because the stalks carry lots of flavor. The key here is to keep everything chopped very finely it really makes a big difference.
Mix the Salad Base
Now that your vegetables are ready, place them all in a large mixing bowl. Add the red cabbage, diced cucumber, red pepper, spring onions, and the finely chopped coriander. Sprinkle in the pomegranate seeds last. They’ll add a lovely burst of color and sweetness. Once everything is in the bowl, give it a gentle toss to combine the ingredients evenly. You’ll start to see how colorful and crunchy this salad is going to be!
Make the Dressing
Next, it’s time to make the tangy dressing that brings everything together. In a small bowl or jar, add 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh orange juice, 1 tablespoon of white wine vinegar, and 2 teaspoons of dried mint. Then add 1 teaspoon of honey for a touch of sweetness, 2 tablespoons of pomegranate molasses for that deep tangy flavor, and ½ teaspoon of sea salt flakes. Use a small whisk or spoon to mix everything well until the dressing looks smooth and blended. Taste the dressing before using it you can adjust the salt or sweetness if needed.
Dress and Toss
Once your dressing is ready, pour it all over the chopped vegetables in the large bowl. Use a spoon or salad tongs to toss everything gently but thoroughly. You want the dressing to coat every bite without making the salad soggy. Take your time here and make sure everything is well mixed. If you can, let the salad sit for about 10 minutes before serving. This gives the flavors time to soak in and blend together it’s worth the wait!
Necessary Tools
- Sharp knife
- Cutting board
- Mixing bowl
- Small bowl or jar (for dressing)
- Spoon or whisk
- Measuring spoons
Tangy Salad Recipe
Cuisine: GreeksDifficulty: Easy4-5
servings15
minutes00
minutes15
minutesIngredients
250g red cabbage, finely diced
½ English cucumber (or 2 small middle-eastern cucumbers), deseeded and finely diced
1 large red Romano pepper (or kapya biber), finely diced
2 spring onions, finely sliced
50g fresh coriander (stalks and leaves), finely chopped
200g pomegranate seeds
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh orange juice
1 tbsp white wine vinegar
2 tsp dried mint
1 tsp honey
2 tbsp pomegranate molasses
½ tsp sea salt flakes (or to taste)
Directions
- Start by chopping the red cabbage, cucumber, and red pepper as finely as you can. Trust me this makes every bite taste amazing.
- Slice the spring onions into thin rounds.
- Chop the coriander really small. Use both the leaves and stalks they have lots of flavor!
- Toss all your chopped veggies and pomegranate seeds into a big bowl.
- In a separate small bowl or jar, mix together the olive oil, orange juice, white wine vinegar, dried mint, honey, pomegranate molasses, and sea salt. Whisk until smooth.
- Pour the dressing over the salad and mix gently until everything is well coated.
- Let it sit for 10 minutes if you can it helps the flavors blend together.
Notes
- Make sure to deseed the cucumber extra seeds can make your salad watery.
- Don’t skip chopping everything finely. Bigger chunks won’t give you that tasty mix in each bite.
- Be careful not to overdo the salt taste the dressing first before adding more.
Serving Suggestions
- Serve this salad cold with grilled chicken, fish, or even falafel.
- It’s a great side dish for barbecues, picnics, or potlucks.
- Add chickpeas or feta cheese for extra protein and creaminess!
Fun Fact
Did you know that pomegranate seeds are called arils? They’re full of antioxidants and have been enjoyed for thousands of years!
Conclusion
This Tangy Rainbow Salad is one of my favorites because it’s fresh, crunchy, and packed with flavor. It’s also super easy to make and looks beautiful on any table. Whether you’re making it for a family dinner or a school lunchbox, it’s sure to be a hit. Give it a try and let me know if it becomes a regular at your table too!
