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Recipe Provided By: EatingWell.com
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Per Serving
About: Nutrition Info ![]()
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Yield: 4 servings
Here's a great make-ahead dinner--and leftovers are welcome for lunch the next day. If you make it ahead, don't add the salt and pepper until just before serving. That way, the salt won't render the vegetables soggy and the pepper won't lose its bite. Make It a Meal: Scoop up this salad with warm corn tortillas.
Tip
Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.
Make Ahead Tip
Cover and refrigerate for up to 1 day.
i modified the recipe by adding iceberg instead of red cabbage for those who don\'t enjoy the slightly bitter taste of red cabbage.
1 of 2 found this review helpful.
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Very Good...I added Cumin. Cilantro and Lime brighten all the flavors.
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This became an instant staple in at my summer porch dinners. I confess I had to use canned corn the first time and I chose white shoe peg corn which I liked for its texture and its less sweet taste. I realize I\'m in the minority in liking corn that is not so sweet. Anyway, it\'s a great recipe.
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I took it to a dinner party and had a lot left over. Everyone there wanted to take some home. I had enough left over for the next couple of days.
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This salad is addictive. I omitted the pine nuts and cabbage and used canned corn (had everything else on hand) and served on the side w/tacos. We loved it! Worth a try....
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