Cabbage Salad

Method

1. Cut the white cabbage into julienne strips, discarding the hard core.
2. Place the cabbage in a bowl, add fine salt and white vinegar, mix well, and refrigerate for about one hour to macerate.
3. Meanwhile, massage the pomegranate, cut it in half, and tap with a spoon to release the seeds.
4. Add the crushed walnuts and pomegranate seeds to the marinated cabbage.
5. Dress with extra virgin olive oil and toss to combine.
6. Finish with a sprinkle of black sesame seeds.