Corn & Cabbage Slaw
Yield
6 servingsPrep
10 minCook
0 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cabbage
shredded |
|
| 1 ½ | cups |
corn
|
|
| ¼ | cup |
vegetable oil
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
prepared mustard
dried |
|
| ½ | teaspoon |
sugar
|
|
| 1 | tablespoon |
chives
chopped |
|
| ¼ | cup |
italian parsley
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cabbage
shredded |
|
| 355 | ml |
corn
|
|
| 59 | ml |
vegetable oil
|
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
prepared mustard
dried |
|
| 2.5 | ml |
sugar
|
|
| 15 | ml |
chives
chopped |
|
| 59 | 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.
