1teaspoondry dill flakesor 5-6 stalks of chopped fresh dill
2tablespoonsextra virgin olive oil
1lemon
1teaspoonpomegranate sauce
1teaspoonsalt
1teaspoonvinegaroptional
Instructions
Cut the red cabbage as if trimming. Try using an apple peeler if you have difficulty cutting very thin slices. Place all the red cabbage in a large bowl not to splatter all around.
Add a teaspoon of salt to the red cabbage and mix well with your hands for a minute. Then add half a lemon's juice and continue kneading until you start to see pink water in the bottom of your bowl. When you reach this stage wash and drain the red cabbage.
Peel the carrot and grate using the coarser side of the grater. Add to the red cabbage.
Wash and cut the cherries to quarters and add to the red cabbage.
Mix all the remaining ingredients except the rocket leaves. Adjust salt and other spices to taste.
Add the rocket leaves once everything else is well combined not to smash them. Wash and rip the rocket leaves to 2-3 pieces. Add to the salad and mix gently one last time and serve.