Chef Masa’s Pomegranate Cabbage Slaw

Adapted from Chef Masa’s slaw at the Four Seasons Westlake Village ONYX Restaurant

Makes approximately 12 servings

1 medium head Napa cabbage, finely shredded
1 medium carrot, finely shredded
1/4 red onion, finely chopped
3 scallions, thinly sliced then chopped (white and green parts)
1/4 cup cilantro, minced
2 to 3 tablespoons toasted white sesame seeds
1 1/2 cups fresh pomegranate arils

Dressing:
1/2 cup rice wine vinegar
1/4 cup granulated sugar
2 tablespoons soy sauce

1. Make the dressing: In a small bowl or jar, mix together the dressing ingredients. Set aside.

2. Make the slaw: In a large bowl, toss the cabbage, carrot, red onion, scallions, cilantro, and sesame seeds together. Add the dressing and toss until the slaw is thoroughly coated. Taste and adjust seasonings to taste. Finally, add the pomegranate arils and toss to incorporate. (Pomegranate arils are added last to reduce damage to the arils when tossing the slaw.) Refrigerate until ready to serve.