Low Fat Salad Recipe #5

Cabbage, Fennel and Carrot Salad
With Orange-Herb Dressing

Cabbage, Fennel and Carrot Salad With Orange-Herb Dressing

If you ever thought that cabbage, fennel and carrot would make a boring low fat salad recipe, you may be forgiven.

I used to share that view.

But you may very well keep an open mind (and taste), and let yourself be tempted by its appetizing orange and herbs salad dressing.


1 small red cabbage

1 small chinese cabbage

4 celery stalks

2 carrots

2 small fennel, sliced

4 red radishes, sliced

1 cup of fresh basil leaves

1 cup of fresh mint leaves

1/4 cup of "pepitas"

Nutritional Information:

Serves 4

Fat: 10.2 g

Cal: 175

KJ: 731

WW: 3.5 Points

This is what you do:

1. Cut the carrots and celery into 6 cm pieces; slice them into curls with a veggie peeler.

2. Slice the fennel and radishes, and shred the cabbages.

3. Mix the carrot and celery ribbons in a large salad bowl, and add the fennel, radish, cabbages, herbs. Set aside.

This is how you make the dressing:

Mix the following ingredients into a jar with a screw tap:

1 Tbsp parsley, finely chopped.

4 green onions, chopped.

1/2 tsp orange rind, grated.

1/3 cup of orange juice (no added suggar)

2 Tbsp raspberry vinegar

2 tsps crushed garlic

1 Tbsp peanut oil

Pour the dressing onto the salad, and toss evenly. Serve and enjoy.

Source: Lean Food

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