# Components:
→ Vegetables
01 - 1 small red cabbage, finely shredded
02 - 2 medium carrots, julienned
03 - 1 small fennel bulb, thinly sliced
04 - 1 small red onion, finely diced
05 - 1 medium cucumber, diced
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
# Method:
01 - In a large mixing bowl, combine shredded red cabbage, julienned carrots, sliced fennel, diced red onion, diced cucumber, and pomegranate arils.
02 - Add chopped parsley, mint, and dill to the bowl, gently tossing to evenly distribute the herbs.
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 emulsified.
04 - Pour the dressing over the vegetable and herb mixture, tossing thoroughly to coat evenly.
05 - Allow the slaw to rest for 10 to 15 minutes to meld flavors. Serve chilled or at room temperature.
