Crunchy purple salad

Rainbow food series – Purple

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1/2 red cabbage
1 red onion
1 red sweet pepper / capsicum
a small bunch of mint leaves
2 tbsp red wine vinegar
2 tbsp olive oil
1 teaspoon sugar
mild chili pepper (optional)
salt and pepper


1. Finely slice or shred the cabbage and wash carefully. Slice the onion and red pepper. Toss into salad bowl.

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2. Flick in the mint leaves. Whisk together the vinegar, oil and sugar. Pour over salad. For a low fat dressing, reduce the oil or cut out completely.

3. For some extra zing, add a sliced chili pepper. Add salt and pepper to taste. Fresh and crunchy with spice.


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