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  Calamondin Coleslaw with Roselle


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 INGREDIENTS
6 cups shredded cabbage and carrots
1 cup roselle calyxes, thinly sliced
1/4 cup Marzetti’s Coleslaw dressing
2 Tablespoons calamondin juice

DIRECTIONS
Mix all ingredients.
Cover and refrigerate.
Serve chilled.
Eat leftovers within 4 days.

Copyright © 2017 Stefanie Samara Hamblen