Marinated mixed Winter salad

This is a very easy and tasty salad. It tastes even better if you leave for a few hours in the fridge to marinate. Goes perfectly well with pork, roast poultry or any other kind of meat

Adapted from a recipe of Argyro Barbarigou,

a prominent Head Cook in Greece

Check out her site Argiro for more delicious recipes

Ingredients (for 4-6 people):
1Kg of white cabbage, finely shredded
1 green apple
1 red apple
1 level tbsp of salt
1 small red onion, cut in thin slices (I didn't use any)
1/3 tea-cup of olive oil
1/4 tea-cup of plain vinegar
1/4 tea-cup of sugar
1 tbsp of mustard
1/2 tsp of boukovo pepper (or cayenne pepper)
1 tea-cup of walnuts, roughly chopped
1 tea-cup of pomegranate arils

Method:
Season the cabbage with the salt and squeeze it gently with your hands to discard the excess liquid. Put the cabbage in a salad bowl.

Wash the apples and core them while you keep their skin on. Cut them in thin strips and add them in the salad bowl.

Add in the bowl the onion, the walnuts and the pomegranate.

Put in a blender the oil, the vinegar, the sugar, the mustard and hot pepper and beat for a few seconds until they mix well.

Pour over the salad and stir very well. Cover with cling film and put in the fridge for a few hours before serving.