Prep: 10 minutes
Total: 20 minutes
1/4 cup olive oil
2 tablespoons pomegranate molasses
2 tablespoons rice vinegar
8 medjool dates, pitted and roughly chopped
1/2 head radicchio, halved, cored, and thinly sliced
1/4 head red cabbage (about 10 ounces|285 grams), cored and thinly sliced
kosher salt and freshly ground black pepper, to taste
20 mint leaves
20 parsley leaves
1. Whisk together the oil, molasses, and vinegar in a large bowl. Add the dates, radicchio, cabbage, salt, and pepper. Zest the oranges into the bowl and toss everything gently to combine.
2. Cut the peel from the oranges. Thinly slice the oranges crosswise, about 1/4-inch thick. Add the orange rounds into the bowl and toss gently to combine. Transfer to a serving platter and garnish with the mint and parsley leaves. Serve immediately.
This article originally appeared on Munchies US.