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Another day another slaw. Josh Katz's Middle Eastern Slaw

I have already waxed lyrical about the Berber & Q cookery book. This is yet another example of why. This slaw will keep in the fridge for a few days so dont worry if you make a bit too much.

 Goes brilliantly with the saffron chicken thighs
Serves 4-6 as a side
Ingredients
The dressing
1 tbsp maple syrup
1½ tbsp date syrup
1 tbsp pomegranate molasses
2 tbsp red wine vinegar
100ml extra virgin olive oil
The slaw
½ head of red cabbage
1 tbsp salt
½ red onion, thinly sliced
1 red chilli, deseeded and finely sliced
1 beetroot, peeled and ends trimmed
1 large carrot, peeled and ends trimmed
grated zest of 1 lemon
small handful of picked dill leaves, plus extra to garnish
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped coriander
3 tbsp toasted and chopped pecans
small handful of pomegranate seeds

Method
First, make the dressing. Whisk the maple syrup, date syrup, pomegranate molasses and vinegar together in a bowl. Gradually whisk in the olive oil until the mixture is emulsified, and season with salt and black pepper to taste.
Cut the halved red cabbage in half again, peel off the outer layers, and cut out the core. Slice the cabbage as thinly as you can, preferably using a mandoline, but in the absence of one, a sharp knife and some handy knife skills will suffice.
Toss the shredded cabbage in the salt, ensuring it’s well mixed through. Set the cabbage in a colander over a sink, and place a heavy weight atop to act as a press – I like to use a small bowl filled with water for this – enabling the cabbage to release some of its juices and soften whilst retaining crunch.
Allow the cabbage to press for an hour, before transferring it to a large bowl with the onion and chilli. Thinly slice the beetroot and carrot into flat strips, using a mandoline (if available), or with a sharp knife, and cut each strip into matchsticks, about 10cm in length. Mix all the ingredients together in the bowl, along with the lemon zest, herbs and half the pecans and set aside, refrigerated, until ready to serve.
Dress the slaw just prior to serving, and toss well with your hands to ensure the salad is evenly coated. Garnish the salad with the reserved pecans, some picked dill fronds and a sprinkling of pomegranate seeds.
This salad is excellent accompanied by some yogurt.
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