4–5 cups shredded red cabbage

1 cup daikon radish, cut to matchsticks

1 cup carrots, cut to matchsticks

2 stalks celery, cut on a bias

1/4 cup pomegranate seeds

1 cup finely diced parsley

1 cup finely diced dill

2 tablespoons raw pumpkin seeds

1 tablespoon hemp hearts

1/4 cup Bartenura Extra-Virgin Olive Oil

2 tablespoons Gefen Maple Syrup

2 teaspoons fresh lemon juice

1/2 teaspoon Haddar Dijon Mustard

1 small shallot, minced

1/2 teaspoon salt

1/2 teaspoon pepper