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Corn & Cabbage Slaw

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Submitted by jenosus

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

1 hrs

Ingredients

2 473
CUPS ML CABBAGE
shredded
1 ½ 355
CUPS ML CORN
¼ 59
CUP ML VEGETABLE OIL
3 45
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML PREPARED MUSTARD
dried
½ 2.5
TEASPOON ML SUGAR
1 15
TABLESPOON ML CHIVES
chopped
¼ 59
CUP ML ITALIAN PARSLEY
minced

Directions

In a large bowl, combine the cabbage and corn (frozen or drained canned corn is a good choice).

In a smaller bowl, whisk together the oil, lemon juice, salt, mustard and sugar.

Correct the seasoning. Add to the shredded cabbage, mix well and let sit in the refrigerator for at least 1 hour.

Add the chives and parsley just before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 124 70% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 424mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 30%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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