Purple Cabbage Slaw With Hazelnuts And Pomegranate

• For the Slaw
• 1/2 Purple cabbage head
• 1 Carrot
• 4 cups Mixed greens (spinach, beet...)
• 6-8 Radishes
• 1 Pomegranate
• 1/2 cup Hazelnuts
• 3 tablespoons Cilantro
• 1 tablespoon Fennel Seeds
• 1 teaspoon Pink Himalayan Salt
• Fresh Cracked Peppercorns
• For the dressing
• 3 tablespoons Olive Oil
• 1 tablespoon Balsamic Vinegar
• 1/2 tablespoon Dijon Mustard
• Juice from Pomegranate
• Salt and Pepper

1. Chop the red cabbage very thinly and place in a bowl. Add a teaspoon of salt and gently toss the cabbage with your hands, squishing it lightly between your palms to make it more tender. Do this for a minute.
2. Peel the skin from the carrot. Using your normal peeler or a mandolin slicer, peel thin strips of carrots and add to the salad. Wash the radishes and cut off the ends. Using a mandolin slicer or a sharp knife, cut the radishes into thin slivers. Add radishes and greens to the salad bowl and toss to combine.
3. Seed the pomegranate by scoring with a knife it around the center, then twisting it until in pops into two halves. Place one of the halves face down in your hand and whack it several times with a wooden spoon to make the seeds fall out.
4. Add pomegranate seeds, hazelnuts, cilantro and fennel seeds to the bowl. Add salt and a crack of pepper.
5. Make the dressing by vigorously whisking together the dressing ingredients in a small bowl. Divide the salad into plates and serve with a drizzle of dressing.

purple cabbage, carrot, mixed greens, radishes, pomegranate, hazelnuts, cilantro, fennel seeds, salt, fresh cracked peppercorns, dressing, olive oil, balsamic vinegar, dijon mustard, pomegranate, salt

Taken from food52.com/recipes/25545-purple-cabbage-slaw-with-hazelnuts-and-pomegranate (may not work)