- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 1/4 cup
- slivered almonds
- 60 mL
- 3
- clementine oranges
- 1/4 cup
- pomegranate juice
- 60 mL
- 2 tbsp
- Panache Extra Virgin Olive Oil
- 30 mL
- 1 tbsp
- balsamic vinegar
- 15 mL
- 1
- clove garlic, minced
- 1 tsp
- salt
- 5 mL
- 1/4 tsp
- black pepper
- 1 mL
- 2
- large carrots, peeled and coarsely grated (approx. 2 cups)
- 500 mL
- 1
- small red cabbage, finely sliced (approx. 8 cups)
- 2 L
- 1
- small red onion, julienned (approx. 2 cups)
- 500 mL
- 1/4 tsp
- finely chopped parsley
- 60 mL
- 1/4 tsp
- finely sliced mint, leaves only
- 60 mL
- ½ cup
- pomegranate arils (seeds)
- 125 mL
Method
Step 1
Lightly toast slivered almonds in a dry pan over medium heat, approx. 5 min. Transfer to bowl to cool.
Step 2
Finely zest and juice 1 clementine into a bowl. Whisk in the pomegranate juice, olive oil, balsamic vinegar, garlic, salt and pepper. Peel and slice the remaining 2 clementines into ½ in. (1 cm) thick rounds; add to pomegranate dressing.
Step 3
Mix in the carrots, cabbage, onion and parsley. Serve immediately or cover and chill up to 4 hr. To serve, transfer to slaw to platter or bowl, garnish with mint, pomegranate arils and reserved toasted almonds.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 110
- Fat:
- 5 g
- Saturated Fat:
- 0.5 g
- Carbs:
- 16 g
- Fibre:
- 4 g
- Sugar:
- 10 g
- Protein:
- 3 g
- Sodium:
- 330 mg
