Zesty Salad - cooking recipe

Ingredients

1 small potato, cut into cubes
1/2 cup finely chopped cabbage
1/4 cup fresh pomegranate seeds
1/2 carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon brown sugar
1/4 teaspoon red pepper flakes

Preparation

Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.