Directions

1. In a large bowl, whisk together the lemon juice, honey, and oil. Season with salt (in moderation) and pepper.
2. Halve the red cabbage and carefully remove the core (see notes). With cut side down, thinly slice cabbage starting at the side that hasn't been cut already.
3. Add the cabbage and raisins to the lemon dressing and toss to coat. Place in the refrigerator for at least 20 minutes to soften the cabbage.
4. With a sharp paring knife, cut peel from the oranges (see note). Cut segments out into a medium bowl. Squeeze any juice remaining in the leftover pulp into the bowl with the cabbage and toss. Chop the walnuts.
5. Just before serving, add the segments and walnuts to the cabbage.

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