- RUB cabbage with sugar and salt in a large bowl. Let sit for 15 min. Stir in carrots.
- STIR in mayo, vinegar and celery seed. Add parsley and stir to coat. Serve right away or cover and refrigerate until cold, about 1 hr.
Protein 1 g
Carbohydrates 8 g
Fat 6 g
Fibre 2 g
Sodium 244 mg
Excellent source of vitamin C
Chatelaine Quickies: Summer corn pasta salad