Pink Lady® Apple, Cranberry and Orange Coleslaw

<h1>Pink Lady<sup>®</sup> Apple, Cranberry and Orange Coleslaw</h1>
  • 10 mins to prepare

  • 10 mins to cook

  • Serves 4


  • 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
  • 50g - purple radish micro herbs (or cress, if not available)

Supplementary ingredients

  • 50g - walnuts, roughly chopped
  • - - juice of a large orange
  • 4 tbsp - extra virgin olive oil
  • 2 tbsp - chia seeds
  • - - salt & pepper

Full preparation

  1. Place the red cabbage, carrots, cauliflower and Pink Lady© apple into a large bowl. Add the dried cranberries and micro herbs, mix to combine.
  2. Make the dressing by toasting the walnuts in a pan over a low heat for 3-5 minutes, until lightly browned.
  3. Place the orange juice, chia seeds and olive oil into a small bowl. Stir to combine and season with salt and pepper to taste.
  4. Pour the dressing over the salad and add the walnuts. Toss to combine and serve immediately.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady3284? We’d love to see!

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