A refreshing raw salad that's as visually appealing as it is deliciously satisfying.

Ingredients 

Rainbow slaw

• 4 radishes, thinly sliced
• 2 coloured arrots, peeled and cut into fine matchsticks
• 1 small fennel bulb, shredded
• 1 Granny Smith apple, cored and thinly sliced
• 1 ruby beet, thinly sliced
• 1 golden beet, thinly sliced
• 1/4 sweet onion, thinly sliced
• 1/4 small red cabbage, shredded
• 2 tbsp chopped fresh Italian parsley
• 2 tbsp chopped fennel fronds

Apple cider vinaigrette

• 2 tbsp apple cider vinegar
• 1/2 tsp freshly grated orange zest
• 2 tbsp freshly squeezed orange juice
• 2 tsp grainy mustard
• 1 tsp honey
• Pinch each: sea salt and freshly ground black pepper

Directions
1 Set out all the slaw ingredients except the parsley and fennel fronds on a platter in separate little piles or place in a large bowl and toss together to combine.

2 To make the apple cider vinaigrette, whisk together the dressing ingredients. Drizzle the vinaigrette over the slaw and top with the parsley and fennel fronds. Serve immediately.