Fresh and crunchy, keeps well in the refrigerator if left undressed.

  • 125g green cabbage
  • 125g red cabbage
  • 4 (20g total) spring onions
  • 50g baby carrots
  • 1 tablespoon (4g) parsley, fresh
  • 1 tablespoon (4g) mint, fresh, leaves only
  • 1 tablespoon (10g) sesame seeds, dry roasted
  • ¼ cup (60ml) olive oil
  • 2 tablespoons (40ml) white vinegar
  • 1 tablespoon (22g) wholegrain mustard
  • pinch (0.4g) salt
  • grind (0.7g) black pepper

Combine oil, vinegar, mustard, salt & pepper. Stir well.

Finely slice cabbages, carrot and spring onions and plate.

Scatter with plucked mint and parsley leaves,

Toss with dressing and leave for around 30 minutes for the flavours to develop.

Sprinkle with toasted sesame seeds.

prep time 10 mins

total time 15 mins

number of serves 4

serve weight 120g

energy 1623.9kj
energy 387.9cal
protein 15.3g
total fat 34.7g
saturated fat 6.5g
cholesterol 206.5mg
carbohydrate 3.2g
sugars 2.4g
dietary fibre 3.2g
vitamin c 0.8mg
total vitamin a equivalents 142.3µg
sodium 532.6mg
potassium 333.9mg
calcium 85.2mg
iron 3.0mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2016 carbs by numbers. All Rights Reserved.

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