Winter Coleslaw
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1/2 small head cabbage, shredded (about 1/2 pound)
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1/4 cup chopped fresh cilantro
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1 cup frozen whole kernel corn, thawed
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1/2 cup red bell pepper, chopped
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1/2 cup green bell pepper, chopped
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2 tablespoons extra virgin olive oil
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1-1/2 tablespoons fresh lime juice
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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In a large bowl mix together cabbage, cilantro, corn, red and green peppers.
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In a canning jar or other container with a tight fitting lid combine extra virgin olive oil, lime juice, cumin and salt. Close lid tightly and shake well. Pour over coleslaw mixture in large bowl. Mix well.
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Cover coleslaw and refrigerate for 1 to 2 hours before serving. Stir occasionally during refrigeration.
Yields 8 servings.
| Nutrition Facts Servings per recipe: 8 |
| Amount Per Serving |
| Calories 61 Calories from fat 28 |
| ............................................................
%
Daily Value Total Fat 4g 6% ......... Saturated Fat trace 2% Cholesterol 0mg 0% Sodium 73mg 3% Carbohydrate 7g... ..... 2% ............Dietary Fiber 2g 6% Protein 1g 2% Vitamin A: 14% Vitamin C: 62% Folacin: 6% Calcium: 2%......... Iron: 2% Potassium: 4% |
Modified from the original source: http://www.bettycrocker.comRecipes
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu