Mexican Coleslaw with Creamy Salsa Dressing
Source: Midwest Living
Using a large chef's knife, cut cabbage head into wedges and remove core. Thinly slice the cored cabbage wedge across the grain of the leaves.
129 calories; fat 9g; cholesterol 7mg; saturated fat 2g; carbohydrates 10g; poly fat 4g; insoluble fiber 2g; sugars 5g; protein 2g; vitamin a 777.4IU; vitamin c 36.6mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 36.3mcg; sodium 206mg; potassium 232mg; calcium 30.3mg; iron 0.4mg.