Ingredients:

  • 2 lbs red cabbage, finely shredded
  • 1/2 cup fresh Italian parsley, chopped
  • 1/2 cup red onion, thinly sliced into half-moons
  • 1/4 cup fresh mint leaves, torn
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp ground sumac
  • 1 clove garlic, minced into a paste
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp pomegranate molasses

Instructions:

  1. Using a mandoline or a sharp knife, slice the red cabbage into thin, uniform ribbons. Place the cabbage, red onion, and parsley into a large mixing bowl.
  2. In a mason jar, combine the olive oil, lemon juice, sumac, garlic, salt, pepper, and pomegranate molasses. Shake vigorously for 30 seconds until the mixture is opaque and thickened.
  3. Pour the emulsified dressing over the vegetables and toss thoroughly using hands or tongs to ensure every strand of cabbage is coated.
  4. Allow the salad to sit for at least 10 minutes before serving to let the flavors fuse and the cabbage soften slightly.