Directions:
- Make the dressing: Whisk the vinegar, mustard, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended.
- Add the cabbage, parsley, scallions and grapes to the bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.
- Photograph by Yunhee Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.47 Kcal (739 kJ) | ||
| Calories from fat | 89.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.99g | 15% | |
|---|---|---|---|
| Sodium | 71.62mg | 3% | |
| Potassium | 499.18mg | 11% | |
| Total Carbs | 21.05g | 7% | |
| Sugars | 14.32g | 57% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 88.5mg | 148% | |
| Iron | 1.8mg | 10% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 77.85 Kcal (326 kJ) | ||
| Calories from fat | 39.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 15% | |
|---|---|---|---|
| Sodium | 31.6mg | 3% | |
| Potassium | 220.23mg | 11% | |
| Total Carbs | 9.29g | 7% | |
| Sugars | 6.32g | 57% | |
| Dietary Fiber | 1.73g | 16% | |
| Protein | 1.06g | 5% | |
| Vitamin C | 39mg | 148% | |
| Iron | 0.8mg | 10% | |
| Calcium | 37.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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