1 small cabbage (about 600g)
1/4 pomegranate loose
A bit of Lombard cabbage (optional)
For the sauce:
50 ml of olive oil
50ml apple cider vinegar
The juice of half a lemon
1 teaspoon dijon mustard
1 level teaspoon turmeric
1 pinch black pepper
1 teaspoon of agave syrup
Shredded cabbage, carrot and apple into small pieces with a blender. Place in a salad bowl.
Prepare the sauce by mixing all ingredients and beat to emulsify.
Add the sauce to the salad, add the pomegranate seeds, stir and let soak until the vegetables soften.
If you want to give an original touch to your dish salad served in a cabbage leaf.