This makes a great side dish, or if you're having it as your entire meal I'd add a protein topper such as chicken, fish, tofu or beans. I had some leftover lemon pepper chicken and it went perfectly with this tasty salad. This comes together very quickly, with the exception of cleaning out the pomegranate. You can buy a package of them already cleaned to save time if you wish.
3-4 green onions sliced
3 radishes, sliced thin with a vegetable peeler
1-2 stalks celery with leaves, sliced thin and leaves chopped
1/2-1c Pomegranate arils
1 orange, segmented and sliced into chunks
3T almonds (toasted optional)
1/3c extra virgin olive oil
1/4c white balsamic vinegar
1 1/2t ground ginger
1/2t each salt and pepper
2T honey or agave (optional)
Slice the cabbage longways into quarters, then chop into ribbons. Then set in a bowl of water to soak clean. Spin dry. Meanwhile, slice your onions, radishes, celery; clean your pom, and segment your orange. If you've never segmented an orange before, you can find just about anything on YouTube these days. Here's a how-to video. Toss all ingredients into a large bowl. Measure out your dressing ingredients and whisk until well blended. I just got a bottle of Pomegranate Quince white balsamic from The Olive Oil Store that I knew would go perfectly with this salad. It's on the sweeter side, so I left out the honey this time. If you're using regular white balsamic you can mix all ingredients and taste to decide if you want it sweeter.
Drizzle the dressing over the salad and toss well. Serve immediately. This is a fairly light dressing, so it won't overwhelm you and won't make the salad get soggy too quickly. Leftovers will keep to the next day, but the cabbage won't be as crisp. Still delicious though! Enjoy!