Name: Red & white coleslaws
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 20.00 ml pomegranate molasses (see top tips); 21.00 gm lemon juice; 45.50 gm extra virgin olive oil; 7.20 gm honey; 450g cabbage; 1 beetroot, peeled, grated or cut into julienne (matchsticks); 1 eschalot, halved, very thinly sliced; 40.00 ml dukkah (see note); 60ml (1/4 cup) extra virgin olive oil; 2 tsp caraway seeds; 14.40 gm honey; 1 clove garlic, crushed; 1 lemon, zested, juiced; 650g cabbage; 1 bunch mint, leaves picked, thinly shredded; 1 long green chilli, seeded, finely chopped; 100g feta, crumbled

Red & white coleslaws

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Irresistible Middle-Eastern coleslaw salads steal the show!

Ingredients:

20.00 ml pomegranate molasses (see top tips)
21.00 gm lemon juice
45.50 gm extra virgin olive oil
7.20 gm honey
450g cabbage
1 beetroot, peeled, grated or cut into julienne (matchsticks)
1 eschalot, halved, very thinly sliced
40.00 ml dukkah (see note)
60ml (1/4 cup) extra virgin olive oil
2 tsp caraway seeds
14.40 gm honey
1 clove garlic, crushed
1 lemon, zested, juiced
650g cabbage
1 bunch mint, leaves picked, thinly shredded
1 long green chilli, seeded, finely chopped
100g feta, crumbled

Instructions:

In a large bowl, combine pomegranate molasses, lemon juice, oil, and honey. Season with salt and pepper. Add remaining ingredients and mix to combine.
In a large bowl, blend oil, caraway seeds, honey, garlic, lemon juice, and zest until mixed. Season with salt. Add the rest of the ingredients and mix thoroughly.
Serve each individual portion of coleslaw on its own platter.

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