My Viral Finely Chopped Sweet & Tangy Salata

Every time I make this salad I remember why I (and MILLIONS OF YOU) love it so much 🫶🏼🩷❤️💚🧡💛💜 thank you so much for all the love and shares - I’m hosting dinner today and I’ve just made a double batch. I’ve prepped it all, whizzed up the dressing in a jar and will dress it just before serving. If you haven’t made it yet, where have you been? Well, that doesn’t matter anymore, because you know what I’m going to day - please make it (you can watch the video here and also on my YouTube channel from a few years back)

Ok, what are you having for (lunch) or dinner tonight because red cabbages and pomegranates are officially in season, and this is THE perfect salad to have ready and on repeat, now and always 💚🧡❤️💜 I first posted this a few  months ago and it’s become a bit of a phenomenon. Love how many thousands of you have made it already! The key is to chop EVERYTHING as finely as possible (except for the pomegranate seeds and dressing ingredients obvs) and you will notice ALL the difference - dare I say, it’s even better the next day! #pleasemakeit

INGREDIENTS

250g red cabbage, finely diced

1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced 

1 large red Romano pepper / kapya biber, finely diced

2 spring onions, finely sliced 

50g fresh coriander, very finely chopped (stalks and leaves)

200g pomegranate seeds

3 tbsp extra virgin olive oil

2 tbsp freshly squeezed orange juice 

1 tbsp white wine vinegar 

2 tsp dried mint 

1 tsp honey 

2 tbsp pomegranate molasses 

1/2 tsp sea salt flakes (or more to taste) 

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