Low Fat Salad Recipe #5:
Cabbage, Fennel and Carrot Salad
(With Orange-Herb Dressing)

If you ever thought that cabbage, fennel and carrot would make a boring low fat salad recipe, you may be forgiven.

I used to share that view.

But you may very well keep an open mind (and taste), and let yourself be tempted by its appetising orange and herbs salad dressing.

Nutritional Information:

Serves 4 Fat: 10.2 g Cal: 175 KJ: 731 WW: 3.5 Points

Ingredients:

1 small red cabbage

1 small chinese cabbage

4 celery stalks

2 carrots

2 small fennel, sliced

4 red radishes, sliced

1 cup of fresh basil leaves

1 cup of fresh mint leaves

1/4 cup of "pepitas"

This is what you do:

1. Cut the carrots and celery into 6 cm pieces; slice them into curls with a veggie peeler.

2. Slice the fennel and radishes, and shred the cabbages.

3. Mix the carrot and celery ribbons in a large salad bowl, and add the fennel, radish, cabbages, herbs. Set aside.

This is how you make the dressing:

Mix the following ingredients into a jar with a screw tap:

1 Tbsp parsley, finely chopped.

4 green onions, chopped.

1/2 tsp orange rind, grated.

1/3 cup of orange juice (no added suggar)

2 Tbsp raspberry vinegar

2 tsps crushed garlic

1 Tbsp peanut oil

Pour the dressing onto the salad, and toss evenly. Serve and enjoy.

Source: Lean Food

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