Mixed Vegetable Salad

Recipe type: Low fat, cholesterol free
Preparation time: 10 minute


  • Cabbage, chopped coarsely, 2 cups
  • Tomato, 1 cup finely sliced
  • Onion, 1 Tbsp, rings
  • Carrot, 1 cup, chopped into matchsticks
  • Cucumber, 1 cup, chopped into matchsticks
  • Green or red capsicum (pepper), 1/2 cup, chopped into matchstick size
  • Button Mushroom, 1 cup finely sliced
  • Celery stem & leaves, 1/2 cup finely chopped
  • Lime/lemon juice 2 tsp
  • Mint or coriander leaves, 1 Tbsp, minced
  • Olive oil 1 Tbsp
  • Vinegar, 2 tsp
  • Salt to taste
  • Pepper, 1/2 tsp


  1. Combine cabbage, onion, cucumber, mushrooms, carrot, celery and capsicum in a salad bowl.
  2. Whisk together olive oil, lemon juice, vineger, salt and pepper.
  3. Pour over salad in the bowl and toss.
  4. Garnish with tomato slices and mint/coriander leaves.

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