I have lots of kitchen gadgets. I have tools for testing if baked goods are done, squeezers, peelers, graters and zesters, whisks and brushes, thermometers and timers, mashers and nutcrackers, melon ballers and scoopers, blenders and juicers, (you get the idea). But my favourite tool is from my sister-in-law Linda Rossman, it is called a Aril Removal Tool, a tool for pitting pomegranates and it was designed and made in Israel. It is made up of three parts, a cup, grate and cover. You start by cutting the pomegranate in half and place it cut side own over the grate, cover it and with a heavy spoon (I use a heavy ladle) you hit the top and voilà, the seeds and juice fall into the cup. How great is that!
Thank you Linda!
Winter Cabbage Slaw with Hazelnuts and Pomegranate Seeds
Serves 4 as a side dish
The sweet-tart taste of the pomegranate pairs well with savoury foods.
For the Slaw:
- 1/4 white cabbage
- 1/4 red cabbage
- 1 large beet
- 2 medium carrots
- seeds from one pomegranate
- 1/4 hazelnuts, chopped and toasted
For the Dressing:
- 1 lime, juice and zest
- 1 tbsp Dijon mustard
- ½ cup extra virgin olive oil
- 1 tbsp honey (or more to taste)
- 1 tsp freshly ground black pepper
- 1 tsp fine sea salt
Direction for the Slaw:
- Using a food processor shred the cabbage, beet and carrots.
- Lightly toast the hazelnuts in small saute pan, set aside.
- Remove seeds from pomegranate, set aside.
- Toss the vegetables with the dressing. This can be done ahead of time.
- Just before serving top with pomegranate seeds and toasted hazelnuts.
Directions for the Dressing:
- Zest and juice lime into a small bowl.
- Whisk in remaining ingredients.
- Taste, you may need more oil, honey or lime juice, all depends on how much juice releases from your lime.
- Refrigerate until ready to use.
- This makes a great salad for grilled fish or baked tofu cubes.
- Try any nuts or seeds you like.
- Top with chopped fresh herbs or chopped chives.
- You can use lime in place of lemon in the dressing.