I was looking for a way to use my bag pomegranate seeds in the freezer, and thought I would mix it into a salad. Well … the salad ended up the consistency of coleslaw, which I happen to love, so I decided to roll with it. I’m also loving my food processor since I finally figured out how to work the shredding blade. The best thing about this coleslaw, is that it’s like a salad, except much more filing from all the carrot fiber. As long as you don’t mind the crunch from the pomegranate seeds, which I don’t, this salad would be perfect for a picnic or a potluck.
Asian Carrot Slaw
Prep time
Cook time
Total time
Ingredients
- 2 cups of shredded carrots
- ¾ red onion thinly sliced
- 1 cup of pomegranate seeds (I used frozen)
- 1 tsp of sea salt (or more to taste)
- 2 tbsp rice wine vinegar
- (optional) garnish with sesame seeds
Instructions
- Defrost pomegranate seeds and soak up extra juices and/or water.
- Shred carrots in the food processor and thinly slice red onions.
- Mix in sea salt and rice wine vinegar
- Sprinkle with sesame seeds (Optional)
Nutrition Information
Serving size: 2