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Toss both the cabbages, the red onion and sprouts in a large bowl with half the pistachios, pomegranate seeds and mint.
Make the dressing by whisking all the ingredients together with 1 tsp flaky sea salt. Toss the dressing with the slaw, then pile into a serving bowl. Top with the remaining pistachios, pomegranate and mint. Serve with thick sliced gammon or leftover turkey.