Instructions

1. 1

   Core the red cabbage and shred it as finely as possible with a sharp knife or mandoline. Put it in a large bowl and massage firmly with a pinch of salt so it softens and becomes easier to digest.

2. 2

   Peel the oranges with a knife so all the white pith is removed, then cut out the segments between the membranes, catching any juice that runs off.

3. 3

   Whisk the olive oil, balsamic vinegar and the caught orange juice into a dressing and pour it over the cabbage.

4. 4

   Fold in the orange segments and pomegranate seeds, scatter with torn mint and let the slaw rest briefly before serving.