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Ingredientes
- 2 x Garlic cloves, chopped
- 1/2 c. Fresh lemon juice
- 1 1/2 tsp Sugar Salt and freshly grnd black pepper
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Finely minced fresh mint
- 1/2 x Green cabbage, finely shredded
- 2 x Fennel bulbs, trimmed and finely shredded
- 4 x Carrots, peeled and shredded
- 1 Tbsp. Minced cilantro
- 1 Tbsp. Minced fresh dill
- 1/4 c. Pomegranate seeds
Direcciones
- Prepare the dressing:In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add in the extra virgin olive oil, whisking till blended. Stir in the mint.
- Taste for seasoning.
- Prepare the salad:In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine. Drizzle the dressing over the salad and toss to coat proportionately. Sprinkle the pomegranate seeds over the top.
- Yield: 6 to 8 servings
- Notes:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1190g | |
| Calories 1325 | |
| Calories from Fat 972 | 73% |
| Total Fat 110.07g | 138% |
| Saturated Fat 15.19g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 2994mg | 86% |
| Total Carbs 89.51g | 24% |
| Dietary Fiber 28.4g | 95% |
| Sugars 28.3g | 19% |
| Protein 13.07g | 21% |
