Asian Carrot Slaw

Asian Carrot Slaw - Healing and Eating

I was looking for a way to use my bag┬ápomegranate seeds in the freezer, and thought I would mix it into a salad. Well … the salad ended up the consistency of coleslaw, which I happen to love, so I decided to roll with it. I’m also loving my food processor since I finally figured out how to work the shredding blade. The best thing about this coleslaw, is that it’s like a salad, except much more filing from all the carrot fiber. As long as you don’t mind the crunch from the pomegranate seeds, which I don’t, this salad would be perfect for a picnic or a potluck.

Asian Carrot Slaw
Prep time
Cook time
Total time
  • 2 cups of shredded carrots
  • ¾ red onion thinly sliced
  • 1 cup of pomegranate seeds (I used frozen)
  • 1 tsp of sea salt (or more to taste)
  • 2 tbsp rice wine vinegar
  • (optional) garnish with sesame seeds
  1. Defrost pomegranate seeds and soak up extra juices and/or water.
  2. Shred carrots in the food processor and thinly slice red onions.
  3. Mix in sea salt and rice wine vinegar
  4. Sprinkle with sesame seeds (Optional)
Nutrition Information
Serving size: 2

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