The Organic Pantry

450g red cabbage, finely shredded
1 tbsp tamari/soy sauce
1 tbsp cider vinegar
2 raw or cooked apple-size beetroot, peeled and grated
1 orange, zest grated
2 large oranges, skin and pith removed and flesh sliced
2 tbsp olive oil (optional)
0.5 tsp black pepper
1. Place cabbage, soy sauce and cider vinegar in a large bowl; stir well, pressing down on the cabbage, almost kneading it.
2. Combine the rest of the ingredients, add to the cabbage and allow to stand for a few minutes before serving.

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