Rainbow winter slaw with cranberries, walnuts and spiced orange dressing

This seasonal dish really makes the most of winter’s colours and tastes amazing

Serves: 6-8
Preparation time: 10 minutes

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For the slaw:

300g mixed cabbage leaves (red, white, cavalo nero, savoy)

75g carrots, sliced julienne or grated

75g raw beetroot, sliced julienne or grate

2 x oranges, zested and segmented

75g cranberries

75g walnuts, toasted and roughly chopped

For the dressing

60ml sherry vinegar

60ml orange juice

pinch of mixed spice

1⁄2 tsp Dijon mustard

1 tsp maple syrup

salt and pepper

100ml rapeseed oil


1. In a small pan, place the vinegar, orange juice and spices. Bring to the boil and simmer for 1 minute. Pour into a bowl and leave to cool.

2. Add the Dijon mustard, maple and seasoning and mix well. Gradually whisk in the oil until emulsified.

3. Shred the cabbage as finely as possible and mix with the carrot, beetroot, walnuts, orange zest and 
segments and cranberries.

4. Drizzle over enough dressing to coat and mix well before serving immediately.

Recipes and images courtesy of Sainsbury’s

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