1/2 head red cabbage (20 oz. total), finely shredded
3 oranges, peeled and segmented with membranes removed and juices reserved
1/3 cup coarsely chopped toasted almonds
5 Medjool dates, pitted and chopped
2 tablespoons walnut oil
2 tablespoons lemon juice
In a large bowl, combine cabbage, orange segments and their juice, almonds, and dates. Drizzle with walnut oil and lemon juice and mix gently to coat. Sprinkle with salt to taste.