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Corn & Cabbage Slaw

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

0 min

Ready

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

Ingredients

Amount Measure Ingredient Features
2 cups cabbage
shredded
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1 ½ cups corn
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¼ cup vegetable oil
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3 tablespoons lemon juice
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1 teaspoon salt
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2 teaspoons prepared mustard
dried
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½ teaspoon sugar
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1 tablespoon chives
chopped
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¼ cup italian parsley
minced
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Ingredients

Amount Measure Ingredient Features
473 ml cabbage
shredded
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355 ml corn
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59 ml vegetable oil
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45 ml lemon juice
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5 ml salt
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1E+1 ml prepared mustard
dried
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2.5 ml sugar
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15 ml chives
chopped
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59 ml italian parsley
minced
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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 12470% 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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