Red Cabbage Slaw Recipe | Fresh Tastes | PBS Food

This red cabbage slaw dressed with a yogurt and pomegranate molasses sauce adds just enough creaminess with a balancing dose of acidity, while the pomegranate molasses lends a pleasant sweetness. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)


Yield: Makes 4 side servings



  • 14 ounces red cabbage (sliced very thin)
  • 1 teaspoon salt
  • 1/2 cup plain yogurt
  • 1 1/2 tablespoons pomegranate molasses
  • 1 teaspoon caraway seeds
  • 0.2 ounces dill (leaves plucked from stems)


  1. Massage the cabbage and salt together and let it sit for 10 minutes.
  2. Squeeze as much water from the cabbage as you can and discard the liquid.
  3. Whisk the yogurt and pomegranate molasses together and then toss this together with the squeezed cabbage, caraway seeds and dill.
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