Updated Jun 30, 2017Chatelaine
- 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.
NutritionCalories 81, 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