Wash and quarter the red cabbage. Carefully cut out the stem.

Shred the rest into small strips and pieces and place in a serving bowl

In a separate bowl, combine red currant or cherry juice with the white wine vinegar, salt, pepper, white granulated sugar and, canola oil. Whisk everything together until fully combined.

Pour the combined liquid over the red cabbage pieces and let it stand for 10 minutes.

Fold the raisins into the cabbage, making sure they are evenly distributed in the salad.

Wash and trim the scallions.

Cut the scallions crosswise into very small pieces using both the white and green sections.

Mix the chopped scallions into the cabbage, raisin mixture, then follow with the chopped raw hazelnuts.

Let the red cabbage salad stand for about 30 minutes to marinate in the dressing before serving.