Dessert

Red Cabbage Pomegranate Salad Recipe

ByHugo Harnd April 17, 2026April 17, 2026

Introduction

This Red Cabbage Pomegranate Salad is a vibrant and refreshing dish packed with crunchy textures and bold, tangy flavors. It’s perfect as a light lunch or a colorful side to your main meal. The combination of sweet, tart, and savory ingredients makes it a delightful treat for your taste buds.

A white deep plate holds a colorful salad with three main layers. The base is light beige chickpeas scattered all over with a soft round texture. On top, thin strips of bright purple cabbage add a crunchy texture and vibrant color. Mixed throughout are sliced green olives showing light green and brown shades, while small dark red pomegranate seeds add little bright red dots all over. There are small bits of green herbs and sunflower seeds sprinkled throughout the salad. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups shredded red cabbage
1 can chickpeas
½ cup chopped green olives
1 whole pomegranate, deseeded
⅓ cup chopped fresh parsley
¾ cup toasted sunflower seeds
Dressing:

2 tbsp olive oil
1 tbsp maple syrup
Juice of ½ lemon
1 tbsp pomegranate syrup
1 tbsp sumac
½ tsp salt

Instructions

Step 1: In a large mixing bowl, combine shredded red cabbage, pomegranate seeds, chopped parsley, chickpeas, and chopped green olives.
Step 2: Toast the sunflower seeds in a dry pan over medium heat until golden and fragrant. Let them cool completely before adding to the salad to keep their crunch, then stir them into the bowl.
Step 3: In a small bowl, whisk together olive oil, lemon juice, maple syrup, pomegranate syrup, sumac, and salt until smooth and well emulsified.
Step 4: Pour the dressing over the salad and toss everything thoroughly to ensure even coating. Serve immediately or let it sit for 10–15 minutes to allow the flavors to meld.

Tips & Variations

For extra zest, add a pinch of chili flakes to the dressing for a subtle heat.
Swap green olives with kalamata olives for a richer, tangier taste.
Add crumbled feta cheese for a creamy contrast.
Use roasted pumpkin seeds as an alternative to sunflower seeds for a different nutty flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the sunflower seeds crunchy, store them separately and add just before serving. This salad can be enjoyed cold or at room temperature; refrigerate and re-toss before serving if needed.

How to Serve

A colorful chickpea salad sits in a white bowl on a white marbled surface. The dish contains three main layers mixed together: plump, light beige chickpeas forming the bulk; thin strips of bright purple cabbage adding vibrant color; and sliced green olives scattered throughout. Small red pomegranate seeds create tiny pops of color on top while sunflower seeds add a rough, crunchy texture. Bits of fresh green parsley leaves are mixed in, giving a fresh look. The salad has a glossy finish, suggesting it is dressed lightly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad a few hours ahead. However, to maintain the crunchiness of the sunflower seeds, add them just before serving.

What can I use if I don’t have pomegranate syrup?

If you don’t have pomegranate syrup, you can substitute with a mixture of pomegranate juice reduced to a thick consistency or use a splash of balsamic vinegar for a similar tangy sweetness.