1. Soak shredded cabbage in a bowl of ice water for15 minutes to remove the sharp taste, then drain.
2. Soak the sultanas in warm water to plump them, then drain and chop.
3. Dressing: In a bowl, blend together balsamic vinegar, olive oil, and cumin. Add sultanas.
4. In a bowl, combine shredded cabbage and dressing. Mix in pine nuts and salt
5. Chill before serving.