Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 8 | SERVES 16 | SERVES 24 |
|---|---|---|---|
| Red cabbage, finely sliced | 1 medium | 2 medium | 3 medium |
| Red capsicums, thinly sliced | 2 large | 4 large | 6 large |
| Red onions, halved, thinly sliced | 2 small | 4 small | 6 small |
| Carrots, thinly sliced | 2 small | 4 small | 6 small |
Dressing |
| Light sour cream | 1/2 cup | 1 cup | 1 1/2 cups |
| Orange juice | 1/2 cup | 1 cup | 1 1/2 cups |
| Ginger, peeled, finely grated | 4cm piece | 8cm piece | 12cm piece |
| Poppy/sesame seeds | 4 tsp | 2 Tbsp | 3 Tbsp |
Method
- Whisk sour cream, orange juice, ginger and seeds in a bowl or jug.
- Combine cabbage, capsicum, onion and carrot in a large bowl, add dressing, toss to combine and serve.
