- The Washington Times - Wednesday, February 18, 2009

I always think of coleslaw as a dish that goes great with burgers, sandwiches, fried fish and anything barbecued. It is usually dressed with a sweet mayonnaise dressing accented with cider vinegar. I think of it as a sunny side dish that is welcome in the summer months.

This cabbage slaw is a colorful winter favorite at my house. It features shredded green cabbage and orange carrots that are dressed with an assertive garlic-lime dressing and garnished with green herbs, tiny black currants and bright red pomegranate seeds. You’ll find lots of textures and flavors in this unique cabbage salad.

Serve this slaw with roast chicken, salmon or on a buffet with other salads. I often serve it as a bed for grilled or roasted fish seasoned with lime, salt and pepper. The combination of fresh herbs gives the slaw lots of flavor while keeping it very light.

Help is on the way:

• Double or triple the recipe for a crowd.

• Use lemon juice instead of lime juice.

• Look for pomegranate seeds in the refrigerated section of the produce department.

• If you can’t find pomegranate seeds, it’s easy to seed the pomegranates yourself: Cut the pomegranates in half. Hold the cut side half over a bowl and with your other hand hit the pomegranate with a large spoon and you will find that the seeds jump out of their coating and into the bowl. There is no mess to clean up.

• This may be prepared up to 2 hours ahead through step 2, covered and refrigerated. The dressing can stay at room temperature.

Lime-mint cabbage slaw

Makes 6 servings.


2 medium garlic cloves, peeled and minced

Salt and freshly ground black pepper

1/2 teaspoon sugar

1/3 cup fresh lime juice

1/3 cup of olive oil


1-pound package (6 cups) shredded cabbage and carrot coleslaw

1 tablespoon finely chopped fresh dill

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh cilantro

2 tablespoons pomegranate seeds, for garnish

2 tablespoons currants, for garnish

For the dressing, combine the garlic, salt, pepper, sugar and lime juice in a bowl. Slowly add olive oil and whisk till blended. Taste and adjust the seasoning.

Place the coleslaw in a large serving bowl and sprinkle on the herbs.

Pour dressing over the slaw and toss.

Garnish with pomegranate seeds and currants.

• Diane Rossen Worthington is the author of 18 cookbooks, including “Seriously Simple Holidays.” To contact her, go to www.seriouslysimple.com.


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