Sprout And Cabbage Salad -

Sprout And Cabbage Salad

Low chemical, free of egg, dairy, gluten, nut and soy.

Most fruits and many vegetables contain natural salicylates, and some also have high amine levels. In many cases these natural chemicals are concentrated near the skin and you can avoid them by peeling.

Ingredients

½ small (600 g/ 1 Ib 5 oz) red cabbage, core removed, finely shredded
420 g (15 oz) can four bean mix, rinsed and drained
200 g (7 oz) mung bean sprouts
4 large spring onions (scallions), sliced

DRESSING

1 tablespoon canola oil
1 tablespoon water
½ teaspoon citric acid
1 large garlic clove, crushed
Ground sea salt

Details

Preparation time: 15 minutes
Serves: 6

Method

Put the shredded cabbage, four bean mix, bean sprouts and spring onions in a large serving bowl. Mix together gently.

For the dressing, whisk the oil, water and citric acid together in a small bowl. Stir in the garlic. Season with salt to taste. Pour the dressing over the salad.Toss well to combine.

HINT:- The cabbage can be chopped, covered with plastic wrap and refrigerated for up to 3 hours before serving.

Related food category:

• Side Dishes