Cut the red cabbage into thin strips (as thinly as possible). You can also shred it in a food processor but I've found the best way to do it is by hand or on a mandoline.
Grate the apple on the large holes of a box grater (skin-on is fine).
Remove the seeds from the pomegranate fruit.
Toast the nuts on a dry pan until fragrant and lightly browned, take off the pan immediately. (this step is optional).
Combine all the salad ingredients, season with salt and pepper to taste.
Enjoy!
uwagi
This salad taste best after a couple of hours. The cabbage and walnuts will be more soft and the flavors come together beautifully. It's also very good the next day (store it in the fridge).
The most important is to cut the cabbage very thinly.
Calories count = 1 serving (1/8 of the recipe). This is only an estimate!