Cabbage & Corn Slaw
Created by ellie on July 7, 2015
- Servings: 8
- Prep Time: 25m
- Cook Time: 0m
- Recipe #20001
Ingredients
- 1/3 cup frozen orange juice concentrate (thawed)
- 1/3 cup rice vinegar (unseasoned)
- 1/3 cup oil (canola oil, or your favorite oil)
- 2 bags (8 ounce) coleslaw mix
- 4 corn ears (shucked, kernels cut from cob, or one 16-ounce bag frozen corn kernels)
- 6 ounces carrots (2 carrots, peeled and grated)
- 1 red bell pepper (stemmed, cored and cut into thin strips)
- 6 green onions, sliced
- 1/2 cup cilantro, chopped
How to Make
-
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.
Nutritional Facts
- 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