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1/2 red cabbage, sliced finely
1 packet bes-quality dried apricots
6 spring onions
salt and fresly ground black pepper
450ml (16 fl oz) virgin olive oil
1 clove garlic
150 ml (1/4 pint) balsamic vinegar
1 teaspoon Dijon peppercorn mustard (check the mustard lable to make sure it doesn't contain modified starch etc.)
Place the cabbage in a shallow salad bowl and arrange the apricots on top. Chop the spring onions and scatter over. Lightly season with salt and pepper. Peel the garlic and crush with the blade of a knife, sprinkling with salt and crushing several times. Combine all the dressing ingredients in a screw-top jar, add the garlic and shake well. Pour the dressing over the salad and allow it to stand for about 30 minutes. Toss just before serving.
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This is one of the many recipes from the 'IBS Starch-Free Diet' book.
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