1 medium red onion, finely chopped (about 1 1/2 cups)
1 Persian cucumber, finely diced (about 3/4 cup)
1 1/2 to 2 cups pomegranate arils (1 large pomegranate)
2/3 cup crumbled feta cheese
1/3 cup coarsely chopped roasted salted pistachios
1/3 cup coarsely chopped fresh mint leaves
Tortilla chips or Belgian endive leaves, for scooping (optional)
Instructions
Place 2 teaspoons finely grated orange zest, 2 tablespoons orange juice, 2 tablespoons lemon juice, 1/3 cup extra-virgin olive oil, 2 tablespoons mayonnaise, 1 finely grated garlic clove, and 1/2 teaspoon kosher salt in a jar. Seal the jar and shake until smooth. Taste and season with black pepper and more kosher salt as needed. (Alternatively, whisk everything together in the large bowl you plan to toss the salad in.)
Place 3 cups finely chopped red cabbage, 1 finely chopped medium red onion, 1 finely diced Persian cucumber, 1 1/2 to 2 cups pomegranate arils, 2/3 cup crumbled feta cheese, 1/3 cup coarsely chopped roasted pistachios, and 1/3 cup coarsely chopped fresh mint leaves in a large bowl. Add the dressing and toss to combine. Taste and season with more kosher salt and pepper as needed. Serve on its own or with tortilla chips or endive leaves for scooping.
