• 6servings
  • 20minutes
  • 124calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 225g (8 oz) mange-tout

  2. 1 medium head cabbage, shredded

  3. 2 carrots, julienned

  4. 1 green pepper, julienned

  5. 3 spring onions, chopped

  6. 1 tablespoon lemon juice

  7. 1 tablespoon rice wine vinegar

  8. 3 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling water, blanch mange-tout 15 seconds, strain and transfer to a bowl of cold ice water to chill. Drain and slice thin. In a large bowl, combine the mange-tout, cabbage, carrots, green pepper, spring onions, lemon juice, vinegar and olive oil. Add salt and pepper to taste; toss and serve chilled.


Send feedback