Red Cabbage, Apple and Toasted Almond Salad

3 oz (85g) red cabbage, finely shredded
1 medium apple, grated
1 handful of flaked almonds
1 tablespoon olive oil
1/2 tsp vegan cider vinegar
Squeeze of lemon
Salt and pepper

1. Shred the cabbage as finely as possible and grate the apple.
2. Toast the flaked almonds in an un-greased pan over a very high heat. Make sure that they do not stick by stirring them with a wooden spoon.
3. As soon as they are browned add them to the cabbage and apple, along with the other ingredients. Toss and serve immediately. Serves 2.

Important note.

Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.