Red Cabbage, Orange and Walnut Coleslaw Recipe

Ingredients

• 3½ oz (100 g) red cabbage, thinly shredded
• 3½ oz (100 g) white cabbage, thinly shredded
• 1 small red onion, thinly sliced
• 1 orange
• 1½ oz (40 g) walnut pieces
• handful of fresh coriander leaves

• 1½ tbsp walnut oil
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 1 drop of stevia liquid
• 1 drop of stevia liquid
• ½ tsp salt
• pepper

1. Tip the red cabbage and white cabbage into a serving bowl.
2. Halve the onion slices and add to the bowl.
3. Using a sharp knife, cut a slice from the top and the bottom of the orange. Remove the peel and white pith by cutting downwards, following the shape of the fruit as closely as possible. Working over a small bowl to catch any juice, cut between the flesh and the membrane of each segment and ease out the flesh. Slice each segment in half. Squeeze the membrane over a small bowl to extract the juice. Add the orange pieces to the serving bowl.
4. To make the dressing, add the oil, vinegar, mustard, stevia liquid, salt, and pepper to taste to the bowl with the orange juice and whisk together.
5. Stir the dressing, walnut pieces and coriander leaves into the serving bowl. Serve immediately.