Step 1

Grate/shred the carrots, cabbage and beetroot and place in a large bowl. Add the drained chickpeas.

Step 3

Roughly chop the cashews and add to the bowl along with the chopped apricot. Give it a good mix.

Step 5

In a small bowl mix the juice from the orange, olive oil, cayenne pepper (depending how spicy you want it) and salt.

Step 7

Drizzle over the salad, and mix.

Step 9

Finely chop the coriander and mix into the salad too, leaving some to garnish on top.

Step 11

Serve straight away or place in an air tight container in the fridge for 2-3 days.