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Crunchy Vegetable Salad with Pomegranate Dressing CLINTON KELLY

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You’ll never buy store bought dressing again!

ingredients
CRUNCHY VEGETABLE SALAD:
3 large carrots (peeled, thinly sliced into strips)
1 large red bell pepper (seeded, sliced into thin strips)
1 large yellow bell pepper (seeded, sliced into thin strips)
1/2 napa cabbage (cored, thinly sliced)
4 radishes (stemmed, thinly shaved)
4 scallions scallions (root end removed, white and light green parts only, thinly sliced on a bias)
1/4 cup parsley (finely chopped)
Kosher salt and freshly ground black pepper (to taste)
POMEGRANATE VINAIGRETTE:
2 tablespoons pomegranate juice
1 shallot (peeled, minced)
3 tablespoons sherry vinegar
3/4 cup olive oil
1/2 tablespoon mayonnaise
Kosher salt and freshly ground black pepper (to taste)

directions
For the Crunchy Vegetable: In a large bowl, add the carrots, bell peppers, cabbage, radishes, scallions, and parsley and toss to combine thoroughly. Season with salt and pepper and set aside.
For the Blood Orange Vinaigrette: In a medium bowl, add the pomegranate juice, shallot, and Dijon mustard, and whisk to combine. Drizzle in the olive oil and whisk continuously until the dressing is emulsified. Season with salt and pepper to taste.
Drizzle some of the vinaigrette around the sides of the bowl with the crunchy slaw. Toss to coat and serve!
Tip: Crunched for time? Use the julienne attachment on your stand mixer to slice the carrots into strips quickly!

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