Enjoy this season's vibrant, crunchy red cabbage in this healthy salad recipe. Crisp kale, spicy chilli flakes and juicy pomegranate seeds mean this salad is packed with colour and flavour, and it's finished off with a creamy tahini dressing.
- Heat the oil in a frying pan over a high heat. Add the onion and cook for 5 mins, until golden. Remove with a slotted spoon and set aside.
- Add the cabbage to the same frying pan and cook for 5 mins, then add the kale and cook for a further 3 mins. Stir through the garlic and chilli and cook for a further 1 min, then remove from the heat. Transfer to a bowl and toss with the onion and pomegranate seeds.
- Mix all the dressing ingredients in a bowl with 1 tbsp water; season with black pepper. Drizzle over to serve.
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