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image_05.jpgI tried a salad last night of veggies left over in the fridge and was pleasantly surprised as each flavour came out quite distinctly in the salad. And though it does not seem so, it was one very colourful thingy.

1 small purple cabbage

1 packet cherry tomatoes

two sprigs of parsley

and some celery stalks

1 1/2 tsps balasamic vinegar

salt to taste

Chop up the cabbage and dice in half the tomatoes. Mix the vinegar well with the chopped vegetables and set aside to chill. Chop the stalks and shred the parsley and mix along with some salt, just before service.

I ate it with one boiled egg and some lightly toasted whole wheat bread.

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