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3 cups red cabbage, shredded

2 sticks celery, sliced

1 pear, diced

½ red onion, finely sliced

5cm piece ginger, cut into fine batons

1 bunch parsley, chopped

2 tbsp dry-roasted almonds, chopped

2 tbsp pepitas

2 tbsp raisins, chopped

1 tbsp sunflower seeds

Finely-grated zest and juice of 1 lemon

1 tsp minced horseradish

2 tsp honey

2 tbsp extra virgin olive oil

Sea salt flakes and freshly-ground black pepper

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1. Combine the cabbage, celery, pear, onion, ginger and parsley in a bowl and mix well. Add the almonds, pepitas, raisin and seeds, then toss again.

2. Mix the zest, juice horseradish, honey and oil in a bowl, season with salt and a generous amount of pepper, then drizzle over the salad.