In a large bowl, add sliced red cabbage, white cabbage, raddishes and fennel bulb. Add toasted walnuts, currents and parsley and mix well.
In a small jar, add olive oil, red wine vinegar, pomegranate molasses, date molasses and add salt and pepper to taste. Mix vinaigrette well and pour over salad just before serving.
Photography & Recipe by Adeline & Lumiere