Napa Cabbage and Pomegranate Salad
Fresh and vitamin-packed - it will be a hit on your table! This napa cabbage and pomegranate salad fits balanced eating: lots of protein, little fat, and crisp vegetables. Pomegranate adds a sweet-tart note.
Updated : 12 February, 2026
Easy
About 20 min.
Ingredients
0.5
Chinese cabbage
0.5
Pomegranate
1
Cucumber
200 grams
Chicken fillet
1
Eggs
2 tablespoon
Vegetable oil
1 teaspoon
Lemon juice
to taste
Parsley
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a salad with napa cabbage, chicken, and pomegranate? Prepare the ingredients. You can make it with vegetables only, but I’m making a more filling version with chicken and egg. Boil the chicken and the egg in advance and let them cool. Turkey breast can be used instead of chicken. Use any vegetable oil - olive or sunflower, refined or extra-virgin.
Step 2
Remove the outer leaves from the cabbage; rinse the head and pat dry. Cut off half (I prefer the upper, greener part for salads). Cut it into quarters. Finely shred each piece.
Step 3
Let the cooked meat cool completely and dice it. I cut the cubes about the size of a pomegranate seed - then the salad looks neat and more appealing.
Step 4
Trim the ends off the cucumber. Dice it into small cubes as well.
Step 5
Wash the parsley and pat it dry well. Finely chop it with a knife.
Step 6
Cut the pomegranate. First slice off the top so the seeds are visible. Then make cuts along the visible membranes. All that’s left is to break the pomegranate apart - it will split into sections. Remove the seeds from a few sections.
Step 7
Combine all ingredients in a salad bowl. Season with salt and pepper to taste. Add vegetable oil and lemon juice. Gently toss the salad using two forks. Plate it right away onto individual plates. Place quarters of the boiled eggs on top.
Step 8
Serve the salad immediately - once it sits, vegetable salads release juice and lose their appetizing look and flavor. Enjoy!
Author note
Share the recipe
