Shredded Red Cabbage Salad with Carlin Peas, Soya beans and Orange, with a Citrus Dressing.

Crunchy, fresh with a citrus zing. As with all salads think 2/3’s vegetable base with 1/3 either all legumes or a mix of legumes and wholegrains. So adjust ingredient amounts accordingly.

This will keep for a few days in the fridge and is a great lunchbox recipe.

Ingredients (serves 4)

Optional additions:

A handful of pomegranate seeds or dried cranberries

2 tablespoons cooked wholegrains of your choice

Chilli flakes for heat

Citrus Dressing

Juice of 2 oranges

Juice of 1 lemon

3 tbsp olive oil

1 tsp honey or maple syrup

Sea salt and black pepper

1 large red cabbage, finely shredded (you could use white cabbage or a mix if you prefer and even add in some grated carrots)

3 oranges peeled with a knife to remove the pith and cut to your preferred size

3 tablespoons frozen soya beans defrosted

3 tablespoons Bold Beans Carling beans (pre-cooked)

1 handful chopped fresh parsley

1 handful chopped fresh mint,

1 handful toasted pistachios or almonds

Method

1. Prep the veg

Finely shred the cabbage and any other veg that you want to add.

2. Prep the oranges

Cut the ends off the oranges and stand them on a chopping board. Then slice the skin and pith off using a serrated knife. You can then either just slice them and cut the slices into halves or quarters (OR if you don’t like any pith you can cut the segments outs from between the pith but this takes more time and is fiddly. Of course you also loose some of the fibre!)

3. Make the dressing

Whisk together orange juice, lemon juice, olive oil, honey, salt, and pepper.

4. Combine

In a large bowl, toss the shredded vegetables and oranges with the dressing.

Let it sit for 10–15 minutes to soften slightly and absorb flavour.

5. Finish

Add herbs, nuts, and any optional fruit like pomegranate seeds or cranberries. Toss again.

Why it works

• Crunchy + fresh from the shredded veg

• Sweet + sharp from the fruit and citrus

• Herby + nutty to round it out