Pomegranete Cranberry Cabbage Slaw

I made this slaw last night and am so obsessed with it I had to share. It's a lighter vegetable option than the roasted veggies and mash I have been making all winter. Great as a bbq option, goes with almost any meat pairing, and most importantly, only took me 10 minutes to make.

1/2 head organic red cabbage

3/4 organic red onion

1 cup pomegranate seeds (If you have time you can buy the real fruit and remove the seeds- I was in a hurry so I bought the prepared seeds in a cup. 

1 cup organic dried cranberries

1 carrot, peeled and shredded (I used a carrot peeler to peel the whole carrot)

2-3 tablespoons olive oil

1/2 lemon (just the juice)

salt and pepper to taste

Slice the cabbage, throw in a large bowl. Slice the onion (and try not to cry!), add to the bowl. Add in the carrot, pomegranate seeds and cranberries, coat with the olive oil and lemon, salt and pepper. Toss and taste- add more olive oil, lemon, salt or pepper if you think you need it. Otherwise, serve and enjoy! (Note: If raw cabbage is too much for your digestion, you can keep it in the fridge for awhile and let it soften in the lemon/olive oil- then you should be able to eat it just fine)