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; total fat 9g; saturated fat 2g; polyunsaturated fat 4g; monounsaturated fatg; cholesterol 7mg; sodium 206mg; potassium 232mg; carbohydrates 10g; fiber 2g; sugar 5g; protein 2g; trans fatty acidg; vitamin a 777IU; vitamin c 37mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 36mcg; vitamin b12mcg; calcium 30mg; ironmg.