2 teaspoons
maple syrup, plus more to taste, if desired
1 tablespoon
whole-grain mustard
1/3 cup
olive oil
1/4 cup
fresh mint leaves, picked
1/4 cup
fresh parsley, leaves and tender stems, roughly chopped
For the slaw:
1
small/medium red cabbage, cored and thinly sliced
1
small/medium green cabbage, cored and thinly sliced
4 to 6
medium rainbow carrots
1
small red onion, halved and thinly sliced (optional)
1 cup
pomegranate seeds (from one large pomegranate or pre-seeded)
Directions
For the dressing:
In a medium bowl, whisk the apple cider vinegar, maple syrup, and grainy mustard. Slowly add the olive oil to the bowl while whisking, until emulsified. Taste for seasoning and adjust with salt, pepper, and even a few more drops of maple syrup if you like it a little sweeter.
For the slaw:
Add the sliced cabbage to a very large bowl; it may feel like a lot of cabbage but it will wilt once you dress it.
Add a few cubes of ice and water to a separate large bowl. Using a Y- peeler, or any wide vegetable peeler, make thin strips of carrot. As you peel the ribbons will get wider, add them to the bowl of ice water for them to crisp up and curl. The water should cover the carrot, so add water as needed. You will be left with the core of the carrot; feel free to chop this finely to add to the slaw, or eat as a chef's snack, it's the sweetest part of the carrot! Add the onion to the ice water bowl with the carrot—the cold water will mellow out some of the sharpness of the onion. Let the carrot and onion sit for 5 minutes.
Drain the carrot and onion and dry briskly between kitchen towels. Add to the bowl of cabbage. Pour half the dressing over the slaw and toss, add the pomegranate seeds and toss again. Adjust with more dressing, salt, pepper, and the fresh herbs.
Serve immediately. If made ahead of time, prep all the vegetable components and dressing separately. They can each be made a day or two ahead of time. Combine just before serving.
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