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Corn and Cabbage Slaw

 

17

Yield

6

servings

Prep

10

min

Cook

0

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

473 ml cabbage
shredded
355 ml corn
59 ml vegetable oil
45 ml lemon juice
5 ml salt
10 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 12470% of calories 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?

 

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