Brighten up the table with this vibrant fresh slaw.
For the dressing, place all the ingredients in a jar with a lid, and shake well to combine.
For the pickled onions, heat the vinegar, water, sugar and salt in a small saucepan over medium heat. Stir until the sugar and salt have dissolved. Allow to cool for 5 minutes, then pour over the sliced onion. Set aside to cool to room temperature, then store in the fridge.
For the salad, in a large mixing bowl combine the cabbage, beetroot and spinach. Add half the herbs, feta, walnuts, pickled onions and craisins – reserving half for topping. Add the dressing and toss to combine, season to taste.
To serve, top with remaining herbs, pickled onions, walnuts, feta and craisins.
In summer months, craisins can be substituted with pomegranate to give it more freshness.
