Quarter the cabbage, cutting out and discarding the white core at the base. Finely shred the cabbage and tip into a large bowl. Add the onion, apple, beetroot and nuts.
Finely grate in the zest of the oranges. Then segment the oranges. Cut away the peel and pith using a small sharp knife. Holding the orange over the bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze out any juice left in the membrane. Use scissors to snip the segments into pieces.
Warm the redcurrant jelly in a small pan or microwave oven until just melted then whisk in the vinegar, honey and olive oil. Season with a little salt. Stir into the salad.
Cover and chill until ready to serve. It is a good idea to let the salad come to room temperature for an hour before serving to enjoy all the flavours.
*All information included in this recipe has been provided by Produce World.