This salad is a tribute to the tradition of finely chopped salads of Eastern Mediterranean countries. Color, crunch, citrus, sweet and tangy coming together very easily. This is a spoon salad. First time, I saw this was in my great aunt Emily’s kitchen in Anjar, Beirut. I was 10 or 11 years old. I was fascinated by her in the kitchen. She had a slow movement to her. Her immaculate simple kitchen, colors and aromas coming together, is what truly made me fall in love with cooking.  it is incredible by itself or over bed of starch or and protein. This salad is all about being finely chopped. 

Ingredients

• 1 cup white cabbage finely chopped
• 2 scallions finely chopped
• 2 Persian cucumbers finely chopped
• ½ cup tomato finely chopped
• 1 red sweet bell pepper finely chopped
• 1 cup pomegranate seeds
• ¼ cup fresh cilantro finely chopped

Dressing:

• 2 TBS olive oil
• 1 tsp honey
• 2 TBS pomegranate molasse
• 1 TBS white wine vinegar
• 2 TBS dried mint 
• 2 TBS fresh orange juice 

Instructions

Bring all chopped ingredients in a bowl next to each other.

Whisk the dressing together and pour over the ingredients and mix.