Crunchy slaw featuring red cabbage, fennel, pomegranate, and a citrus-herb dressing for vibrant flavors.
# Components:
→ Vegetables
01 - 1 small red cabbage, finely shredded (about 6 cups)
02 - 2 medium carrots, julienned (about 1 cup)
03 - 1 small fennel bulb, thinly sliced (about 1 cup)
04 - 1 small red onion, finely diced (about ¾ cup)
05 - 1 medium cucumber, diced (about 1 cup)
06 - ½ cup pomegranate arils
→ Herbs
07 - ½ cup fresh parsley, chopped
08 - ¼ cup fresh mint leaves, chopped
09 - 2 tablespoons fresh dill, chopped
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 tablespoons freshly squeezed orange juice
13 - 1 tablespoon red wine vinegar
14 - 1 teaspoon sumac
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon ground black pepper
# Preparation Steps:
01 - In a large mixing bowl, combine shredded red cabbage, julienned carrots, thinly sliced fennel, finely diced red onion, diced cucumber, and pomegranate arils.
02 - Add chopped parsley, mint leaves, and dill to the vegetable mixture; toss gently to distribute evenly.
03 - In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, orange juice, red wine vinegar, sumac, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the vegetable and herb mixture, tossing thoroughly to ensure even coating.
05 - Allow the slaw to rest for 10 to 15 minutes to meld flavors; serve chilled or at room temperature.
