10 minutes preparation
6 serves of vegies in this recipe
3 cups cabbage, shredded
2 spring onions, sliced
1 small green capsicum, seeded and sliced
1 tablespoon vinegar
1 tablespoon orange juice
2 tablespoons olive oil
Grate the orange rind and set aside. Peel and slice orange into segments or rings. Combine orange with cabbage, spring onions and capsicum in a serving bowl. Mix dressing ingredients in a separate bowl and add orange rind. Pour over salad and mix well.
Use pink grapefruit instead of orange. Add sliced kiwi fruit or grated carrot. For a creamy, low-fat dressing, mix ¼ cup low-fat natural yogurt, ¼ cup reduced-fat mayonnaise, juice of ½ lemon and 1 teaspoon wholegrain or French mustard.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 147 g