Quarter the red cabbage and slice into thin strips with a slicer.
Peel and grate the carrots or shave them into strips with a slicer. Wash apples and cut into small pieces, chop ginger, wash coriander, shake dry and pluck off the leaves.
Bring the honey, vinegar, oil, mustard and ginger to the boil in a saucepan. Simmer for a few minutes over medium heat.
In a large bowl, pour the dressing over fruits and vegetables, season with salt and pepper and leave in the fridge for an hour.
Sprinkle with chopped walnuts or cashews before serving.
