This recipe came about from my need to lower carbohydrates, but still remain satisfied after a meal. Sometimes it is used on its own, but mostly it goes well with just cold meats, rissoles or grilled steak. This salad will keep for up to two days in the refrigerator.

image Ailsas 10 Vegetable Salad

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Serves 6, or 3 meals for two


3 ripe tomatoes

2 brown onions

1 red onion

2 cups raw cabbage

3 large carrots grated

½ cup red capsicum, 1 cup green capsicum

1 cup broccoli florets

2 sticks celery

1 large zucchini or cucumber grated

Mushrooms in season

2 cups fresh chives

1 can pineapple pieces drained (optional)

1 red or green apple grated

1 cup fresh parsley

1 cup lime or lemon juice (I use bottled lime juice for convenience)


Slice, grate or finely chop all ingredients and add the lime juice to combine.

Mix well and cover with clear wrap and let sit in the fridge at least an hour before serving.

Tip: If low-fat mayonnaise is desired in place of the lime or lemon juice, place the required salad portion in a separate bowl and mix with the mayonnaise just before serving. You could also use plain or natural yoghurt before serving.

Bon Appetit