Halve the Chinese cabbage and cut into fine strips (do not cut the stalk).
Wash and spin dry with a salad spinner. Roast walnuts without oil in a stainless steel pan and chop coarsely. Squeeze the oranges. Peel the apples and cut into small cubes, then mix with a little of the orange juice. Stir a marinade from the remaining orange juice, the canola oil, the apple cider vinegar and the honey. Season with sugar, herb salt and pepper. Mix the apples with the marinade and the coarsely chopped parsley. Arrange the salad in a large bowl or platter and sprinkle with the toasted walnuts. Pour the dressing over just before serving. Serve with a fresh baguette.