In her new cookbook, Sababa, Adeena Sussman combines crisp apples with a honeyed dressing in a fresh slaw recipe that includes pomegranates, herbs and pumpkin seeds.
Adeena Sussman asks, “How can I count the ways I love this slaw?” 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.
2. Pour the dressing over the salad, toss to coat, and let the slaw sit for at least 15 minutes , then toss again with the pomegranate seeds, cilantro, mint and pumpkin seeds before serving.
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