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Avocado, Citrus & Pineapple Salad
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Broad Bean and Chard Salad
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Green Quinoa Salad
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Marinated Mushrooms
Tomato Salsa
Two Potato Salad
Red Salad with an Oriental Dressing
Spicy Quinoa Salad
Quick Zuchini / Courgette Salad
(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Well almost red because I did not have quite enough red pepper when I did the last one so I used a green one but it works whichever way
150g (6oz) red cabbage
100g (4oz) beansprouts
50g (2oz) celery
2 medium red peppers
100g (4oz) small carrots
2 spring onions (scallions)
50g (2oz) radishes
Dressing
4 tbsp vegetable oil
1 tsp sesame oil
2 tsp gluten free soy sauce
2 tsp chilli sauce
1 tsp honey
1 clove garlic - crushed
Juice of 1 lime
Seasoning
Simply shred or finely chop all the vegetables and place in a bowl. Make up the dressing in salad shaker or an old glass jar by placing the above in the jar, putting the lid on and shaking. Pour over the salad just before serving. This is a generous amount of dressing - you may wish to have less.