Red cabbage beetroot salad with feta

Name: Red cabbage beetroot salad with feta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 850 g Red cabbage; 3 (approx. 550 g) Red prayers; 1 Pomegranate; 100 g dried figs; 10 Stem(s) Thyme; 150 ml Balsamic vinegar; 100 g liquid honey; 7-10 Tbsp salt, pepper; 5 TABLESPOONS good olive oil; 200 g Feta

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

A filling salad with the best that winter has to offer. And if you give it a little time to steep, it'll get even better.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

850 g Red cabbage
3 (approx. 550 g) Red prayers
1 Pomegranate
100 g dried figs
10 Stem(s) Thyme
150 ml Balsamic vinegar
100 g liquid honey
7-10 Tbsp salt, pepper
5 TABLESPOONS good olive oil
200 g Feta

Directions

1
Clean and wash the cabbage, cut into slices, then cut into strips from the stalk. Peel and roughly grate the beetroot (put on disposable gloves). Halve the pomegranate, break into large pieces and remove the seeds.
2
Chop figs. Wash the thyme, shake dry and pluck the leaves.
3
For the salad dressing, mix vinegar, honey, salt and pepper well. Fold in the oil. Mix red cabbage, beetroot, pomegranate seeds, figs and thyme well with the sauce and let it stand for about 30 minutes.
4
Season again. Crumble the feta, fold in lightly and serve.