Tangy, crunchy salad recipe

Click to rate
(27 ratings)
Sending your rating
  • Healthy
serves: 6

Nutrition per portion

Calories 180 kCal 9%
Fat 15g 21%

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.

Click to rate
(27 ratings)
Sending your rating