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Recipe Summary

prep:
25 mins
chill:
1 hr
stand:
1 hr
total:
2 hrs 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine cabbage, carrot, and 2 teaspoons salt. Place in a colander; let stand for 1 hour or until the vegetables wilt. Rinse cabbage mixture with cold water; drain. Place cabbage mixture in a salad spinner; cover and spin to remove any excess water. Return cabbage mixture to large bowl. Stir in apple and green onion.

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  • For dressing, in a small bowl, combine vinegar, honey, mustard, celery seeds and 1/2 teaspoon salt. Whisk in the olive oil until mixture is slightly thickened. Season to taste with pepper. Pour the dressing over the cabbage mixture. Toss to combine. Cover and chill for 1 hour. Makes 8 to 10 servings.

*

For quick preparation, use a food processor to shred the cabbage and carrots. Use the slicing blade for the cabbage and switch to the grating blade for the carrots.

Nutrition Facts

95 calories; fat 5g; saturated fat 1g; carbohydrates 12g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 8g; protein 2g; vitamin a 3304.1IU; vitamin c 29.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 679mg; potassium 235mg; calcium 50.5mg; iron 0.9mg.
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