![](https://cdn.statically.io/img/www.allrecipes.com/thmb/8CDFhrq8rEpSGrEPivSC6CWU5rY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9435430-b8793648cc9342ff9effb14070ad7d77.jpg)
Ingredients
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2 cups thinly shredded purple cabbage
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1 (10 ounce) bag shredded carrots
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¾ cup dried cranberries
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½ medium onion, thinly sliced
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2 tablespoons chopped fresh parsley, or to taste
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½ (8 ounce) bottle balsamic vinaigrette salad dressing
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1 teaspoon lemon juice, or to taste
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¼ cup salted sunflower seeds
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½ cup crumbled blue cheese, or to taste
Directions
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Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.
Nutrition Facts (per serving)
264 | Calories |
14g | Fat |
33g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 264 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 21% |
Cholesterol 13mg | 4% |
Sodium 645mg | 28% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 4g | 15% |
Total Sugars 21g | |
Protein 5g | 10% |
Vitamin C 28mg | 31% |
Calcium 134mg | 10% |
Iron 1mg | 4% |
Potassium 387mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.