Red cabbage, fennel and parsnip coleslaw

Name: Red cabbage, fennel and parsnip coleslaw recipe
Yield: Serves 6
Ingredients: 1/2 small red cabbage, cut in half, white centre removed; 1 large head fennel; 2 sticks celery; 1 medium parsnip, washed and peeled; Small handful curly kale, stalks removed; 2 apples (such as Russet or Cox); 1 lemon, juiced; Small handful dried cranberries or sultanas; 1tbsp pumpkin seeds; 1 pomegranate; 1 large bunch watercress, washed, large stems removed and gently spun dry; 1tsp Dijon mustard; 1tsp honey; 4tbsp good-quality olive oil; 1tbsp sour or double cream