- serves 6–8 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
For the salad
- 1 red cabbage, sliced finely
- 1 green cabbage, sliced finely
- 1 red capsicum, diced small
- 1 large onion, diced finely
- 4 celery stalks, diced finely
For the dressing
- 2 tbsp olive oil
- 1 tbsp vinegar or lemon juice
- salt and pepper
Instructions
Put all the ingredients for the salad in a large bowl.
Mix together the olive oil and vinegar or lemon juice and salt and pepper in a jar. Put the lid on and shake it well.
Then pour the dressing onto the other ingredients and mix together.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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