Ingredients:

4 cups shredded cabbage
1/4 red capsicum, julienne strips
1 medium carrot, grated
440g can crushed pineapple, drained
1/4 green capsicum, julienne strips
1/4 cup dried cranberries

Dressing:

1/2 to 3/4 cup low-fat salad dressing mixed with 2 tbsp tomato juice and 2 tbsp lemon juice.

Method:

1. Place salad ingredients in a large bowl.
   
   
2. Combine dressing ingredients in a jug and fold through salad,  adding just enough to moisten vegetables.
   
   
3. Chill, place into serving dish. 
   
   
4. Can be garnished with toasted sunflower seeds.