# What you'll need:
→ 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 - Add shredded red cabbage, julienned carrots, sliced fennel, diced red onion, diced cucumber, and pomegranate arils into a large mixing bowl.
02 - Incorporate chopped parsley, mint, and dill into the bowl, tossing gently to distribute evenly.
03 - Whisk extra virgin olive oil, lemon juice, orange juice, red wine vinegar, sumac, salt, and black pepper together in a small bowl until fully emulsified.
04 - Pour the dressing over the vegetable and herb mixture, tossing thoroughly to coat all components evenly.
05 - Let the slaw rest for 10 to 15 minutes before serving, allowing flavors to develop. Serve chilled or at room temperature.
