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Zesty Salad
Prep
20 mins
Cook
10 mins
Servings
2
Difficulty
Easy
Ingredients
- 11 small potato, cut into cubes
- ½ cup finely chopped cabbage½ cup finely chopped cabbage
- ¼ cup fresh pomegranate seeds¼ cup fresh pomegranate seeds
- ½ carrot, cut into matchsticks½ carrot, cut into matchsticks
- 11 tablespoon extra-virgin olive oil
- 11 teaspoon lemon juice
- 11 clove garlic, minced
- ½ teaspoon salt½ teaspoon salt
- ¼ teaspoon brown sugar¼ teaspoon brown sugar
- ¼ teaspoon red pepper flakes¼ teaspoon red pepper flakes
Instructions
- 1
Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
- 2
Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
- 3
Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.
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