In a large bowl, combine the cabbage and corn. (Frozen or drained) canned corn are good choices.) In a smaller bowl, whisk together the oil, lemon juice, salt, mustard and sugar. Correct the seasoning. Add to the shredded cabbage, mix well and let sit in the refrigerator for at least 1 hour. Add the chives and parsley just before serving. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 81 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 24.5mg||1 %|
|Potassium 241.1mg||6 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 41.1g|
|Protein 6g||9 %|
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Calories per serving: 278
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