Cabbage & Corn Slaw
Recipe: #20001
July 07, 2015
Categories: Salads, Vegetable Salad, Cabbage, Corn, Brunch, July 4th, Labor Day Picnic, Potluck, Gluten-Free, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, more
"Recipe source: Bon Appetit (July 2007)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (155.2 g)
- Calories 204.6
- Total Fat - 12.9 g
- Saturated Fat - 2 g
- Cholesterol - 2 mg
- Sodium - 86.7 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 2.7 g
- Sugars - 12.7 g
- Protein - 2.7 g
- Calcium - 25.6 mg
- Iron - 0.6 mg
- Vitamin C - 49.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a measuring cup or bowl whisk together dressing ingredients (orange juice - oil); season with salt and pepper. ***dressing can be made one day ahead, covered and refrigerated.
Step 2
In a large salad bowl combine vegetables (coleslaw - cilantro); toss with enough dressing to coat. Season with salt and pepper. Let stand 15 minutes and toss again.
Tips
No special items needed.
2 Reviews
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