Cabbage, Carrot, Radicchio Salad with Pomegranate & Curried Nuts

This is a perfect winter dish!  This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list!Serves 5-63 medium carrots, shaved or shredded1 medium fennel, trimmed and shredded 3mm thick5 tbsp lemon juice½ savoy cabbage, shredded very thin2 large radicchio, shredded very thin1 red or orange pepper, seeds removed and thinly sliced1 hot pepper thinly sliced1 cup yogurt½ cup mayonnaise2 tsp Dijon mustard2 tsp honey2 tbsp olive oil½ cup parsley, chopped¼ cup dill, chopped1/8 cup tarragon, choppedFor the spiced cashews:1 cup cashew or pecans nuts, roughly chopped1 egg white whisked until frothy1 tsp ground turmeric1 tsp ground cumin1 tsp curry powder1 tbsp sugar1 tsp saltSeeds of one pomegranateHeat the oven to 350°In a large bowl, mix the carrots, fennel and two tablespoons of the lemon juice. Add the cabbage, radicchio, pepper and mix well.For the dressing: whisk together the yogurt, mayonnaise, remaining lemon juice, mustard, honey, olive oil, a quarter-teaspoon of salt and an eighth of a teaspoon of white pepper. Pour this over the vegetables and mix well. Add the herbs and spiced nuts, stir to combine.For the spiced nuts: mix the nuts and egg whites in a bowl. Add the turmeric, cumin, curry, sugar and the salt. Mix well so the spices cling to the nuts, place on a baking tray and roast for 10-12 minutes, until golden and crunchy. Remove and set aside to cool. Sprinkle the top of salad with pomegranate seeds and cooled nuts before serving.