Citrus Coleslaw

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

Nutritional information per serving
  • Energy: 495.63kj
  • Protein:1.80g
  • Fat: 9.24g
  • Saturated fat:1.28g
  • Carbohydrate: 5.53g
  • Sugars: 5.52g
  • Fibre: 3.36g
  • Sodium: 14.16mg
10 mins
4 people


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.
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.

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