Go for 2amp;5 Logo: Vegie man
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Go for 2 Fruit & 5 Veg Logo
- BBQ Vegies
- Beetroot & Potato Salad
- Pumpkin in Orange
- Cauliflower & Broccoli Gratin
- Chickpea Salad
- Citrus Coleslaw
- Crunchy Waldorf Salad
- Greek Salad
- Honeyed Greens
- Italian Pasta Salad
- Mexican Salad
- Mustard & Honey Corn
- Potato Caesar Salad
- Ratatouille
- Roasted Vegetable Salad
- Salsa
- Sesame Brussels Sprouts
- Tabbouleh
- Thai Beef Salad
- Thai Noodle Salad
- Tuna & Avocado Salad
- Walnut Lentil Salad
- Warm Squid Salad
CITRUS COLESLAW
10 minutes preparation
6 serves of vegies in this recipe
1 orange
3 cups cabbage, shredded
2 spring onions, sliced
1 small green capsicum, seeded and sliced
Dressing
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.
Serves 4.
Variation
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.
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.
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NUTRITION INFORMATION
Serves in this recipe: 4
Serve size: 147 g
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| Quantity per serving | Quantity per 100g | |
| Energy | 495.63 kJ | 336.82 kJ |
| Protein |
1.80 g |
1.23 g |
| Fat -saturated |
9.24 g 1.28 g |
6.28 g 0.87 g |
| Carbohydrate -sugars |
5.53 g 5.52 g |
3.76 g 3.75 g |
| Fibre | 3.36 g | 2.29 g |
| Sodium | 14.16 mg | 9.62 mg |
© Healthy Food Fast, State of Western Australia, 2009. Permission is required to reproduce this recipe.