10 minutes preparation
6 serves of veggies in this recipe
- 1 orange
- 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.
|Serves in this recipe: 4|
|Serve size: 147g|
|Quantity per serving||Quantity per 100g|