Rainbow winter slaw with cranberries, walnuts and spiced orange dressing
This seasonal dish really makes the most of winter’s colours and tastes amazing
Preparation time: 10 minutes
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 d
2 x oranges, zested and segmented
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.