Salad with Baby Octopus and Pomegranate
Baby octopus brings protein and iodine, while cabbage and pomegranate add crunch and freshness without a heavy side. The salad turns bright, lightly spicy, and works well as a warm appetizer or light dinner.
Shred the red cabbage (140 g) and napa cabbage (100 g) finely. Add part of the salt, massage lightly with your hands, and mix with coarsely chopped mint (6 g) so the cabbage softens a little but keeps its crunch.
For the dressing, combine pomegranate sauce (15 g), olive oil (15 g), lemon juice (5 g), hot red pepper (1 g), and a little salt. Stir until the sauce becomes smooth and fluid.
Use the octopus product for the baby octopus here (200 g). If needed, cut it into 3-4 pieces and quickly saute it in the remaining olive oil with dried garlic (4 g), paprika (2 g), and the rest of the salt for 4-5 minutes. Let it cool 2-3 minutes so the salad stays fresh.
Toss the cabbage base with the octopus, add the pomegranate seeds (30 g), drizzle with dressing, and serve at once. This salad is best while the pomegranate stays firm and glossy.
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