Cabbage And Capsicum Salad Recipe


MethodInterest Group


 Cabbage1 Small
 Capsicum1 Large
 Vinegar1 Tablespoon
 Sugar3 Teaspoon
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 160 Calories from Fat 5

% Daily Value*

Total Fat 0.59 g0.91%

Saturated Fat 0.19 g0.95%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 59.5 mg2.5%

Total Carbohydrates 38 g12.7%

Dietary Fiber 9.3 g37.4%

Sugars 27.3 g

Protein 5 g9.6%

Vitamin A 18.2% Vitamin C 393.7%

Calcium 11.9% Iron 10%

*Based on a 2000 Calorie diet


Slice the cabbage as finely as you can.
To do this, cut the cabbage in half.
Lay the cut side down on the chopping board.
Holding down with your left hand, start slicing thinly from the other side.
As you keep cutting, put it into a colander.
Slice the capsicum too.
Cut it in half remove the seeds and ribs and cut each half into thick slices.
Cut each thick slice into thinner ones.
Wash the cabbage and capsicum well and let them drain and dry thoroughly.
n the small bowl, mix together the vinegar and sugar.
Add the sugar in teaspoonfuls, stir it to dissolve, taste and see how much of it you want to add.
The flavour should be neither too sweet nor too sour.
When you have it just right, add the pepper.
Pour this dressing over the vegetables.
Chill till you need to eat.
Just before serving, toss to mix well.