Cabbage, pomegranate, pistachio and mint slaw

Serves 6-8

Ingredients: 

1/4 large head green cabbage – approx. 500g, sliced thinly and then chopped
1/2 cup parsley leaves, loosely packed, chopped 
1/2 cup mint, loosely packed, chopped,  
3/4 cup pomegranate seeds (approximately from 1/2 a large pomegranate)
50g shaved Parmiggiano Reggiano (use a vegetable peeler to shave or the large holes of a box grater
1/2 cup toasted pistachio, chopped

For the vinaigrette:

2 Tbls. finely chopped French shallot
3 (60ml) Tbls. Sherry vinegar
1 tsp. honey
5 Tbls. (100ml) Extra virgin olive oil
A sprinkle of salt 

Method: 

Roughly chop cabbage, then add it to a large bowl, add a generous sprinkle of salt and massage it with your hands. Leave to the side for at least 15 minutes. After 15 minutes, squeeze it dry of any liquid but do not rinse. Add it to your salad bowl.

To make your vinaigrette, soak the shallots in the vinegar with a pinch of salt for at least 15 minutes before stirring in the remaining honey and olive oil. Set aside.

Just before serving the salad combine the cabbage with the chopped herbs, grated parmiggiano and chopped pistachio. Pour the dressing over and toss together. Serve immediately.