Rainbow Slaw
Ingredients
For the dressing:
- 2 tablespoons extra virgin olive oil
- Juice of 1 orange
- 1cm of grated ginger
- pepper to taste
For the rainbow slaw:
- 1/4 white cabbage or Brussel sprouts
- 1/4 red cabbage
- 1 carrot – grated
- 1/2 small red onion
- Bunch flat leaf parsley
- 2 oranges
- 1 pomegranate
- 50g walnuts
- salt
Method
- Dry toast the walnuts in a frying pan.
- Remove outer leaves and core, finely slice the white cabbage/ sprouts, and add the carrot. These can be massaged with salt to soften the cabbage slightly.
- In another bowl massage the finely sliced red onion and red cabbage with salt.
- Peel the orange, remove the pith and slice into discs. Prepare the pomegranate seeds.
- Chop the parsley
- Combine the cabbages in a large bowl, top with the orange, pomegranate, walnuts and parsley.
- Whisk the dressing ingredients in a jug and pour over the salad, toss to serve.
- Can also be kept in the fridge and used for lunch the next day.