Red Coleslaw with Celery

1 small red cabbage
1/2 head of celery
3 oranges
2 ozs 50 gms walnut halves
salt and pepper
1/2 tsp mustard
1 Tblsp olive oil
Finely shred the cabbage. Chop the celery into short lengths. Peel 2 oranges and divide into segments, remove the pith and membrane. Mix altogether with the walnuts.
Orange Dressing
Squeeze the juice from the third orange. Season the juice with salt, pepper and mustard. Beat in the olive oil. Pour over the salad and toss.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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