(ED) / DF / GF / Low Amines / LS / MSG Free

Red Cabbage and Sprout Salad

Red Cabbage and Sprout Salad

Serves: 4-6


  • ½ small (600 g/1 lb 5 oz) red cabbage, core removed, finely shredded
  • 420 g (15 oz) can four bean mix, rinsed and drained
  • 200 g (7 oz) mung bean sprouts
  • 4 large spring onions (scallions), sliced
  • 1 tablespoon canola oil or rice bran oil
  • 1 tablespoon water
  • ¼ teaspoon citric acid
  • 1 large garlic clove, crushed
  • ground sea salt



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 Goodfood

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