Coleslaw
Prep
15m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Coleslaw Vegetables
| 1 2.5 to 3 pound cabbage |
| 2 large carrots, peeled and grated |
Coleslaw Dressing
| 2 cups mayonnaise |
| 1 cup cider vinegar |
| 1 Tbs garlic, minced |
| 1/4 large onion, grated |
| 1 Tbs salt |
| 1 Tbs pepper, freshly ground |
| 1 tsp celery seed |
Coleslaw Directions
- Cut and core the cabbage into quarters.
- Slice cabbage into thin slices and 2 inch long pieces. You'll need about 11 cupsPalce cabbage in bowl along with grated carots.
- In a seperate smalle bowl mix the dressing ingredients until well blended.
- Put cabbage and dressing in refrigerator untril reay to serve,
- When ready, mix cabbage and dressing, serve.
Nutrition facts
Serving size 1/2 cup diet vegetarian gluten free
Per Serving
| Kcal: | 285 kcal |
| Fibers (g): | 4.3g |
| Sodium (mg): | 1330mg |
| Carbs: | 25.7g |
| Sugar (g): | 9.5g |
| Fat: | 19.9g |
| Saturated fat (g): | 3g |
| Cholesterol: | 15mg |
| Proteins: | 2.8g |
