Red Cabbage Salad
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Red Cabbage Salad
Photography by Matthew Kimura
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 121 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 16 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 295 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 5 |
| vit A | 3 |
| vit C | 73 |
| folate | 11 |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 1/3 cup 1/3cuprice vinegar or cider vinegar
- 1 tsp 1tspgrated orange rind
- 1/4 cup 1/4cuporange juice
- 2 tbsp 2tbspextra virgin olive oil
- 2 tbsp 2tbspliquid honey
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 3 cups 3cupsfinely shredded red cabbage
- 1 cup 1cupgrated zucchinizucchinis
- 2 tbsp 2tbspfresh parsley, chopped
Preparation
In large bowl, combine vinegar, orange rind and juice, oil, honey, salt and pepper. Add cabbage, zucchini and parsley; toss to combine.
Source : Canadian Living Magazine: October 2003
