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Saturday, November 17, 2012

Crunchy Veg salad

½ cup chopped cabbage
 ½ cup finely chopped carrot
 ½ cup finely chopped radishes
 quarter cup finely chopped capsicum or green, red, yellow bell pepper.

For the dressing:
1 Te. Spoon of honey, 2 Te. Spoon of orange juice, 1/8 t-spoon mustard, 1 t-spoon lemon juice, salt and pepper taste.
Serves: 6

All salad ingredients together well and place in the refrigerator to cool. Mix well before serving, put in salad dressings and serve cold immediately.


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