Pomegranate-Cabbage-Apple Salad

Amounts are approximate since I don't measure them.

1/2 head cabbage, finely shredded (it really is better finely shredded than coarsely shredded, I use a mandolin on thin, a food processor can also work)

2 apples, cored, sliced, chopped

1 large pomegranate, seeded

1/2 cup raisins or craisins (optional) 

1/2 to ¾ cup mayonnaise

1-2 tablespoons sugar

2 limes, juiced (it really is better with fresh lime juice rather than bottled)

1/2 cup nuts, chopped, or seeds

 

Prepare and toss together salad ingredients. Stir sugar into mayonnaise and add lime juice. Pour dressing over salad and mix thoroughly. Sometimes I stir in some sour cream with the mayonnaise mixture. It is also good with coconut and/or pineapple (crushed or tidbits).  Add the seeds (I usually use roasted and salted sunflower seeds) last and if it isn’t served soon wait to add the nuts. You can also roast the nuts first and that’s delicious.

 

The Joy of Cooking recommends seeding pomegranates the following way. Cut off the prickly side, score the skin and soak a bowl of water 5 minutes. Break apart and seed under water. The seeds sink and the skins float making it easier to separate. Drain and dry. The seeds can be refrigerated for about a week or frozen for future use. Seeding them this way you don't get stained hands, either.

This salad is my own recipe creation and is always a hit at pot luck dinners and such.

 Serves approximately 16

Per serving: 117.1 Calories; 8.1g Fat (58.3% calories from fat); 1.4g Protein; 11.7g Carbohydrate; 4mg Cholesterol; 45mg Sodium