4 cups heaping red cabbage, shredded

1–2 carrots, shredded into matchsticks

¼ cup parsley, chopped

2 tablespoons fresh mint, chopped

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1–2 tablespoons pomegranate molasses

½ teaspoon kosher salt

1 teaspoon ground sumac

1 teaspoon Aleppo pepper

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In a mason jar or small blender, combine olive oil, red wine vinegar, lemon juice, pomegranate molasses, kosher salt, sumac, and Aleppo pepper. Shake or blend until well combined.
In a large bowl, combine shredded red cabbage, carrots, parsley, and mint.
Pour the dressing over the cabbage mixture and toss to coat evenly.
Let the salad sit for 5-7 minutes to allow flavors to marinate.
Taste and adjust seasoning with more salt or pomegranate molasses if needed.

If fresh mint isn’t available, use 1 tablespoon of dried mint.

Substitute pomegranate molasses with honey or maple syrup for a different sweetness.

Add toasted pine nuts or walnuts for extra crunch.

Make it spicier by adding red chili flakes or fresh chili.

Best served fresh but can be stored in the fridge for up to 24 hours.