Cook the wild rice according to the packet instructions, then drain and leave to cool in a container.

Peel the onions, and finely slice them. Transfer to a bowl and add the Italian red wine vinegar. Mix them together and set them aside.

Grate cabbage, then, in a bowl, dress them with lemon juice and salt, massaging the flavors into the veg with your hands. Set aside.

Chop the herb leaves and pop them into your serving bowl. Add the rice, onions, and lemony veg as well as the cranberries, and mix together.