1/2 small red cabbage, trimmed and very finely shredded
2 green onions (shallots), trimmed and thinly sliced
1 pomegranate, seeds removed
1/2 cup small mint leaves
1 cup coriander leaves, roughly chopped
1 tsp pomegranate molasses
2 tbs extra virgin olive oil
6 plump ripe figs, quartered
100g marinated Persian feta, crumbled
Method
Combine cabbage, green onions, pomegranate seeds, mint and coriander in a large bowl
To make dressing, combine pomegranate molasses, extra virgin olive oil and salt and pepper to taste in a screw top jar. Shake until well combined. Drizzle dressing over cabbage salad and gently toss to combine
Arrange cabbage salad on a serving platter, top with figs, scatter with feta and serve
