Red Cabbage, Orange and Cashew Coleslaw

serves 4


  • 1/4 red cabbage, finely sliced
  • 2 parings orange rind, finely sliced
  • 1 large orange, flesh diced
  • 2 sticks celery, sliced
  • 1 carrot, grated
  • 1 handful broken cashew nuts
  • 2 tbsps sultanas
  • Dressing
  • 2 tbsps orange juice
  • 1 tbsp ginger juice, squeeze from grated ginger
  • 1 tsp mild tasting runny honey
  • 2 tbsps olive oil
  • salt and pepper

Coleslaw is such a useful standby and so easy to make. It can be made when you have very few salad ingredients left in the fridge and is ideal in winter when salad ingredients are more expensive and less appealing. It will keep for a few days in the fridge ready to add to meals.

1 Toss all except the dressing ingredients in a bowl.

2 Whisk together the dressing ingredients until the honey has dissolved and season the dressing to taste with salt and pepper.

3 Pour the dressing over the coleslaw and mix well. Keep in the fridge until needed.