Tri-color Salad
Material:
Cabbage 100g, finely shredded
Purple Cabbage 100g, finely shredded
Pickle 80g, Peeled (optional), finely sliced

Seasoning:
Flax seed oil 3 table spoons
Apples cider vinegar 1 table spoon
Orange juice 1 table spoon
1/5 tea spoon salt
Little bit ground pepper

Method:
1. Put shredded purple cabbage onto the plate then the cabbage and
put the sliced pickle on top of the cabbage.
2. Mix and stir all the seasonings well and pour into a dressing serving bowl then this dish is ready.