Chinese Cabbage Salad with Pomegranate, Chickpeas, and Smoked Trout


Seemingly mismatched ingredients, which in reality are quite the opposite, in this delightfully refreshing full meal. Chopping up and a very simple vinaigrette are all the preparation you need here if you have cooked chickpeas at hand. Play around with the relative quantities but be generous with the chickpeas and pomegranate, this salad is basically all about them.


For the salad:

  • Chinese Cabbage, finely shredded

  • Pomegranate seeds

  • Cucumber, cut lengthwise in half, deseeded, and cut in thin half moons

  • Spring Onions, finely cut

  • Chickpeas, cooked

  • Smoked Trout fillet, cut in bite size pieces

For the vinaigrette (the quantities given are indications of the relative volumes, as long as you keep these proportions you can multiply to any amount):

  • Apple cider vinegar, 2 tbsp

  • Mustard, 1 tsp

  • Pomegranate molasses, or any other sweetener (honey, another syrup), 1 tbsp

  • Olive Oil, 6 tbsp

  • Salt, 1/4 tsp

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