Put the shredded cabbage, four bean mix, bean sprouts and spring onions in a large serving bowl. Mix together gently. For the dressing, whisk the oil, water and citric acid together in a small bowl. Stir in the garlic. Season with salt to taste. Pour the dressing over the salad. Toss well to combine. Sources: RPAH Friendly Food Cookbook and GoodfoodRed Cabbage and Sprout Salad
Ingredients
Instructions
Nutrition
Notes

1
2
150-200
Calories