Full preparation
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Place the Pink Lady© apple, red cabbage, carrots, cauliflower and dried cranberries into a large bowl. Mix to combine.
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Toast the walnuts in a pan over a low heat for 3-5 minutes, until lightly browned.
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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.
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Pour the dressing over the salad, add the walnuts and toss to combine. Serve immediately, garnished with the micro herbs or cress.
