Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.
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.
Hot tip! 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.
