In a large bowl, combine cabbage, Brussels sprouts, apple, pine nuts, shallot, and 1/4 teaspoon salt.
In a medium bowl, whisk together satsuma juice, vinegar, sugar, pepper, and remaining 1/4 teaspoon salt;
slowly whisk in canola oil.
Pour over salad; toss gently.
Cover and refrigerate at least 20 minutes or up to 11/2 hours.
Toss again just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 96 (82%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0.1mg||0 %|
|Sodium 157.9mg||5 %|
|Potassium 182.8mg||5 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.7g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
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