Aunt Ro’s Coleslaw
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Salads, Vegetables | 3 | Servings | |
INGREDIENTS
| 2 | T | SUPER FINE SUGAR |
| 2 | lb | CABBAGE |
| 1/2 | t | CELERY SEED |
| 1 | c | MAYONNAISE |
| 1/2 | t | SALT |
| 1 | c | SOUR CREAM |
| PINCH WHITE PEPPER | ||
| 2 | T | VINEGAR |
INSTRUCTIONS
CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 533
Calories From Fat: 367
Total Fat: 41.7g
Cholesterol: 60.2mg
Sodium: 1061.6mg
Potassium: 638mg
Carbohydrates: 38.8g
Fiber: 7.7g
Sugar: 16.9g
Protein: 6.3g