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Spring cabbage and pepper salad

Preparation time: 15 minutes, plus marinating.
Calories: 57 per portion

ingredients

serves 6
250 g (9 oz) spring cabbage, shredded
4 tablespoons light French dressing (see below)
1 teaspoon light soy sauce
3 celery sticks, sliced
4 spring onions, chopped
1 red pepper, seeded and diced

method

1. Combine the dressing with the soy sauce. Put the spring cabbage in a bowl with the dressing, toss thoroughly and leave to marinate for 1 hour.

2. Add the remaining ingredients and toss thoroughly. Transfer to a salad bowl to serve.


Spring cabbage is an unusual ingredient for a salad. Pick over the leaves carefully, discarding any that are blemished. Make this salad the same day as
you obtain the spring cabbage as the leaves soon become limp.

for the light french dressing

3 tablespoons olive oil
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard

1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.

2. Just before serving the salad spoon the dressing over and garnish with watercress.

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