Toss shredded cabbage with 1 tsp salt and let sit unrefridgerated for one hour
Drain off excess liquid and toss cabbage with the radishes, apple cider vinegar, and cumin seeds.
Stir the slaw with the Jalapeno Buttermilk Dressing. Refridgerate for 1 hour before serving.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 710.8mg||25 %|
|Potassium 117.6mg||3 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 2.1g|
|Protein 0.8g||1 %|
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Calories per serving: 17
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