The sultanas in this recipe are the real stars of the show,
infused with fresh orange juice and a mix of spices such as smoked
paprika and cumin. With a mix of both fruit and veg, it's also a
great way to get in your five a day!
2 Large Carrots
Half a Small White Cabbage (approximately 200g)
1 Medium Red Onion
1 Medium Red or Green Apple
2 Large Spring Onions
100ml Fresh Orange Juice
1 Garlic Clove
1 tsp Ras el Hanout
1 tsp Ground Cumin
1 tsp Smoked Paprika
2 tsp Soft Brown Sugar
2 tbsp White Wine Vinegar
Salt and Pepper
Pour the orange juice into a small bowl with the smoked paprika
and cumin. Stir in the sultanas and leave for 10 minutes to allow
the sultanas to absorb the liquid.
Peel and finely chop the garlic, red onion and spring onions
and place into a large serving bowl.
Roughly grate the carrots and the apple, and thinly slice the
cabbage. Add these three ingredients to the serving bowl.
Remove half the plump sultanas from the small dish and place
them into the serving bowl, leaving the remaining sultanas and
juice in the dish.
Add the white wine vinegar, brown sugar and ras el hanout into
the dish with the leftover juice and sultanas.
Place the dish in the microwave for up to minute, or until the
sugar has completely dissolved, then pour the liquid into the
Use to large salad spoons to combine and mix all of the
Allow the mix to sit for a little while as this will help all
the flavours to marinate the vegetables, then drizzle with olive
oil just before serving.
Allow the sultanas to soak overnight if possible.
Warm the sultanas and orange juice and all the spices in a
saucepan on a very low heat and leave to infuse before adding to
Freshly squeezed lemon or lime juice can be used in place of
the orange juice if preferred.
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