Beet, Pomegranate and Red Cabbage Salad | RICARDO

Ingredients

• 3 tbsp (45 ml) vegetable oil
• 1 tbsp (15 ml) lime juice
• 1 tbsp (15 ml) rice vinegar
• 1 tsp finely chopped fresh ginger
• 1 tsp sugar
• 1/2 tsp (2.5 ml) sambal oelek
• 8 cups (680 g) red cabbage thinly sliced with a mandoline
• 2 tbsp (30 ml) rice vinegar
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 large yellow beet, peeled, finely grated and lightly drizzled with lime juice
• 1 carrot, peeled and finely grated
• 1/2 cup (20 g) chopped fresh parsley
• 3/4 cup (130 g) pomegranate seeds (about 1 pomegranate)
• Salt and pepper