Circassian Salad

Method

Prepare all vegetables by shredding the cabbage finely and dicing the tomatoes and cucumber into small, uniform pieces. Slice the spring onions and chop the fresh parsley and mint, keeping them separate. In a large mixing bowl, combine the shredded cabbage, diced tomatoes, cucumber, and spring onions. In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, salt, and black pepper until well emulsified. Pour the dressing over the vegetables and toss gently to coat everything evenly. Fold in most of the fresh parsley and mint, reserving some for garnish. Transfer to a serving platter and top with pomegranate seeds, walnuts, and the remaining fresh herbs just before serving.