Orange and cabbage salad

Nutritive value per serving:
Energy: 42 KCal
Protein: 1.0 g
Carbohydrates: 6.9 g
Fats: 0.1 g

Preparation time: 10 Minutes
Serves: 4
Cooking time: 5 Minutes

2 table spoon chopped china grass
Juice of 8 oranges
Juice of ½ lemon
2 Teaspoons sugar
1 Tea cup shredded cabbage
½ Teacup grated carrot
1-2 Table spoon capsicum
Segments of 1 orange
Salt to taste
Grated cabbage and carrot for garnishing (optional)


•   Put the vegetables in cold water for 10 minutes and then drain the water.
•   Add 1 tea cup water to china grass and then cook on slow flame until it dissolves completely. Strain.
•   Add the orange juice and boil for a minute.
•   Cool until luke warm and then add lemon juice, sugar, vegetables, orange segment and salt. Place in a mould and          put to set in the refrigerator.
•   Just before serving, dip the mould in hot water for a few seconds, loosen from sides and un-mould on a plate.               Decorate with grated cabbage and carrots.

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