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Cabbage, Apple, and Pomegranate Slaw with Cumin Dressing

The joy of a tricked-out falafel stand is the unlimited supply of goodies you can stuff into your pita. It used to be you’d stand in front of the miznon (bar) and use tongs to refill your pita as many times as humanly possible. These days, in a development I’ve got mixed feelings about, more and more places give you tiny plastic receptacles to fill and take back to your table. This recipe is a fresher, more colorful version of the wilted cabbage salad you’ll find on every self-serve falafel or shawarma bar. Tart apples and pomegranate seeds, loads of fresh herbs, two kinds of crunchy cabbage, and pumpkin seeds come together in a cumin-laced dressing that evokes the flavor profile of falafel itself. Stuff it into the sandwich of your choice, or use it as a more conventional side salad with meat or fish.


1 medium apple, cored and thinly sliced

⅓ cup apple cider vinegar

4 cups shredded green cabbage

4 cups shredded red cabbage

1 small red onion, thinly sliced

1 large carrot, shredded

2 scallions (green and white parts), very thinly sliced

2 medium radishes, very thinly sliced

½ cup extra-virgin olive oil

2 tablespoons whole-grain Dijon mustard

1½ tablespoons honey

1½ teaspoons ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup pomegranate seeds

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

½ cup lightly toasted shelled pumpkin seeds (pepitas)


In a large salad bowl, toss the apples with 1 teaspoon of the vinegar, then add the green and red cabbage, onion, carrot, and scallions and toss. In a jar with a tight-fitting lid, combine the olive oil, remaining vinegar, honey, mustard, cumin, salt, and pepper and shake until creamy. Pour the dressing over the salad, toss to coat, and let the slaw sit for at least 15 minutes (30 minutes will really mellow the acidity of the vinegar), then toss again with the pomegranate seeds, cilantro, mint, and pumpkin seeds before serving.

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