Red Cabbage Slaw with Toasted Walnuts

I first served this colorful, crunchy salad when the girls were all still at home. Only the non-vegetable eater didn’t like its lively blend of flavors and textures. Interestingly, that kid, who ate only chicken fingers, cheese puffs, chocolate and cheese, grew into an adult who strives to eat clean and that includes lots of fresh vegetables.  

Red Cabbage Slaw with Toasted Walnuts
Versatile, full of fiber and vitamins, and quick to prepare, for added sunshine and crunch, toss in a large carrot, sliced.

3 cups finely sliced red cabbage
1 15-oz. can cannellini or garbanzo beans, drained
1 navel orange, peeled, segments cut into bitesize pieces or 1 11-oz. can mandarin oranges, drained
¼ cup red onion, finely chopped
2 tablespoons fresh chives, chopped, or 1 teaspoon dried chives
One-half cup walnut or pecan pieces
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon grated fresh orange peel
3 tablespoons orange juice
Freshly ground sea salt and pepper to taste

In a small heavy skillet over low heat, toast nuts, stirring frequently and watching carefully to prevent them from scorching. Let cool. 
Whisk together dressing ingredients and toss with vegetables, beans, oranges and toasted nuts. Chill for 30 minutes to blend flavors.