Rainbow Coleslaw

My mum made this for a family gathering and it was AMAZING!  It tastes as good as it looks!

Ingredients
1 tablespoon sunflower, sesame or pumpkin seeds
1/2 cup bean or mixed sprouts
1/2 cup green cabbage, shredded
1 cup red cabbage, shredded
1 bunch watercress
1 cup carrots, grated
3 red radishes, cut into half moons
1/2 cup yellow capsicum or zucchini, julienned
1/2 to 1 cup of fresh herbs (eg dill, fennel, thyme, parsley, coriander or mint)
1/2 cup fresh pomegranate

Dressing
1/4 cup extra-virgin olive oil
2 tablespoons sesame oil
3 tablespoons apple cider vinegar or fresh lemon juice
2 tablespoons raw honey
2 tablespoons ground mustard
2 cloves garlic, crushed
2.5cm piece fresh ginger, minced

Method
Lightly toast seeds in a small saucepan until slightly browned.

In a large bowl, combine all salad ingredients, except toasted seeds and pomegranate seeds.

In a small bowl, mix oils, vinegar, honey, mustard, garlic and ginger.

Before serving, pour dressing over salad and toss gently.  Sprinkle with toasted seeds and pomegranate and serve.