Tangy, crunchy salad recipe

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  • Healthy
serves: 6

Nutrition per portion

Calories 180 kCal 9%
Fat 15g 21%
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  • Save a few calories and go for a salad which doesn’t use mayonnaise in the dressing – this one’s perfect and goes well in burgers and with other barbecue food.


    • ½-1white cabbage, finely shredded1 red onion, peeled and finely sliced
    • 1 red pepper, deseeded and finely sliced
    • 1 green pepper, deseeded and finely sliced
    • 4-5 sticks celery, finely sliced
    • 2-3tbsp chopped fresh chives
    • For the dressing:
    • 8tbsp virgin olive oil
    • 4tbsp cider vinegar
    • 1 level tbsp caster sugar
    • 1 level tsp dry mustard powder
    • 2 level tbsp chopped fresh parsley
    • Salt and freshly ground black pepper


    • Place all the vegetables in a large bowl.

    • Whisk together all the ingredients for the dressing and pour over the vegetables. Stir well to coat them. Keep the salad chilled until serving.

    • (Not suitable for freezing).

    Top tip for making Tangy, crunchy salad

    Woman's Weekly cookery editor Sue McMahon says: Using a mandolin is the easiest way to slice the vegetables very thinly.

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