Finely dice the red cabbage, cucumber, red pepper, and spring onions.
Finely chop the fresh coriander (stalks and leaves).
Add the pomegranate seeds.
In a jar, combine the extra virgin olive oil, orange juice, white wine vinegar, dried mint, honey, and pomegranate molasses. Shake well to emulsify the dressing.
Just before serving, dress the salad with the dressing and season with sea salt flakes to taste.
