Shred the cabbage using the grating attachment on a food processor, or a box grater, or by halving and slicing thinly with a knife. Add the shredded to a large bowl. Grate the carrot on the coarse side of a box grater and add to the bowl. Finely chop the fresh dill and coarsely chop the walnuts and add both to the bowl. Deseed the pomegranate (to do this, cut it in half, hold each half over the bowl and tap the skin with a soup spoon to loosen the seeds) and add it to the large bowl with the cabbage-carrot-dill-walnut mix. Combine all the ingredients together.

In a small bowl, prepare the dressing by adding lemon juice and sea salt first. Then add the olive oil and whisk well until incorporated.

Pour the dressing over the salad and toss well to combine.