Quarter the cabbage, then cut out the
white core at the bottom and discard.
Finely shred the cabbage and tip into
a large mixing bowl with the onions,
apples, beetroot and walnuts. Finely
grate over the zest from the oranges.
Cut a little from the top and bottom of
each orange, so they sit flat on your work
surface. Use a small, serrated knife to cut
away the peel and pith in strips down the
orange. Holding each orange over a bowl,
cut away the segments, letting them
and any juice drop into the bowl. Squeeze
any juice left in the membranes into
the bowl, too. Fish out the segments,
roughly chop and add to the salad.
Whisk the red wine vinegar, redcurrant
jelly, honey and oil into the orange juice
with some seasoning, then stir into the
salad. Will keep for 3-4 days in the fridge.