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Citris Coleslaw
  • 1 medium orange
  • 3 cups red and green cabbage, shredded
  • 2 spring onions, sliced
  • 1 small green capsicum, seeded and sliced


  • 1 tablespoon vinegar
  • 1 tablespoon orange juice
  • 2 tablespoons olive oil
  1. Grate the orange rind and set aside.
  2. Peel and slice orange into segments or rings.
  3. Combine orange with cabbage, spring onions and capsicum in a serving bowl.
  4. Mix dressing ingredients in a separate bowl and add orange rind.
  5. Pour over salad and mix well.


  • Use pink grapefruit instead of orange.
  • Add sliced kiwi fruit or grated carrot.
  • For a creamy, low-fat dressing, mix ¼ cup low-fat natural yogurt, ¼ cup reduced-fat mayonnaise, juice of ½ lemon and 1 teaspoon wholegrain or French mustard.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Orange zester or fine grater
  • Vegetable knife
  • Small bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

189g Quantity per serving Quantity per 100g
Energy 566kJ 300kJ
Protein 2.9g 1.6
Fat, total 9.5g 5.0g
— Saturated 1.4g 0.8g
Carbohydrate 7.3g 3.9g
— Sugars 7.2g 3.8g
Fibre 4.7g 2.5g
Sodium 15.0mg 7.9mg