Winter salad with carrot & ginger dressing

½ cabbage, shredded 1 carrot, peeled and grated (or use a veg peeler to make carrot ribbons) 1 beet, peeled and grated (or spiralised) 1 small apple, grated ½ red onion, peeled and cut into thin half-moon slices 2 tablespoons peanuts, toasted

FOR THE CARROT & GINGER DRESSING

cup extra virgin olive oil cup rice vinegar 2 carrots, peeled and roughly chopped 2 tablespoons fresh ginger, peeled and roughly chopped 2 tablespoons fresh lime juice (or lemon juice) 1 tablespoon honey 2 teaspoons sesame oil ¼ teaspoon salt 1. Combine the shredded cabbage, grated carrot, beetroot, apple and sliced red onion and arrange on a serving platter. Sprinkle nuts over and set aside while you make the dressing. 2. To make the dressing, combine all the dressing ingredients in a blender and blend until completely smooth. Taste and add more salt if needed. If it’s too sour, add a little more honey. 3. Drizzle over salad and serve immediately. (Dressing will keep in fridge for up to 2 weeks.)