Pink Lady® Apple, Cranberry and Orange Coleslaw

Preparation time
10 minutes
Cooking time
10 minutes
Serves
4 people
Dietary requirements
- Gluten Free (GF)
- Vegan (Vegan)

Ingredients

For the coleslaw

1 Pink Lady® Apple, cored and very thinly sliced
150g red cabbage, thinly shredded
2 small carrots, peeled and coarsely grated
140g cauliflower, cut into small florets
50g dried cranberries
Micro herbs or cress, to garnish
40g walnuts, roughly chopped

For the dressing

Juice of 1 large orange
4 tbsp extra virgin olive oil
2 tbsp chia seeds
Salt and black pepper

Nutritional information per serving

kcal 212
Fat 14g
Saturates 1.8g
Carbs 15.8g
Sugars 12.5g
Fibre 5g
Protein 3.2g
Salt 0.11g

Full preparation

Place the Pink Lady© apple, red cabbage, carrots, cauliflower and dried cranberries into a large bowl. Mix to combine.
Toast the walnuts in a pan over a low heat for 3-5 minutes, until lightly browned.
Make the dressing: place the orange juice, olive oil and chia seeds in a small bowl. Stir to combine and season with salt and pepper to taste.
Pour the dressing over the salad, add the walnuts and toss to combine. Serve immediately, garnished with the micro herbs or cress.

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