Root Ribbon Salad with Pomegranate

Dressing:
1 heaped teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 tablespoon rose harissa
3 tablespoons rice wine vinegar
2 to 3 tablespoons honey
Drizzle of extra virgin olive oil
Sea salt flakes and freshly ground black pepper

Salad:
1/2 small white cabbage, finely shredded
1 bunch of scallions, finely sliced diagonally from root to tip
1 1/4 cups dried cranberries (optional)
1 cup toasted cashew nuts (optional)
2 large parsnips, peeled and cut into ribbons with a vegetable peeler
2 large carrots, peeled and cut into ribbons with a vegetable peeler
1/2 small celery root, peeled and cut into ribbons with a vegetable peeler
1/2 cup fresh dill, finely chopped
1/2 cup mint, leaves picked, rolled up tightly, and sliced into ribbons
1 cup pomegranate seeds

Make the dressing:
Toast cumin and coriander seeds in a dry skillet until lightly browned.  Crush them coarsely using a mortar and pestle.  Mix crushed spices together with remaining dressing ingredients in a small bowl and season to taste with salt and pepper.

Make the salad:
Put the cabbage, scallions, and cranberries and cashew nuts if using, into a large mixing bowl.  Add dressing and mix well with your hands.  Add the parsnip, carrot, and celery root ribbons, and mix again.  Now add the herbs and pomegranate seeds and toss through.  Check the seasoning and adjust if necessary, then toss one last time and serve immediately.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor change