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(1)
10 minutes
Prep: 10 minutes
Cook: 0 minutes
129 calories per serving view nutrition facts
6 servings
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| 4 | cups | cabbage | thinly sliced |
| 1 | cup | carrot | shredded |
| 1 | cup | pineapple | chunks |
| 1 | medium | lemon | juice of |
| 1 | medium | orange | juice of |
| 1/4 | teaspoon | salt | |
| 1/3 | cup | olive oil | or vegetable oil |
Place cabbage, carrots and pineapple into a large bowl.
Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing and the vegetables.
Refrigerate or serve immediately.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 124mg | 5% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 8% |
| Sugars 3.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 73% | Vitamin C | 38% | |
| Calcium | 3% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert....
There is an error in this recipe. I'm sure t calls for more than 1 whole unblanched almond. Probably 1 cup or as it says 12 oz
A delightful gourmet recipe brought to you by Real Food Direct
