| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dress, Salad/ | 6 | Servings | |
INGREDIENTS
| 1 | Head green cabbage – cored | |
| and shredded | ||
| 2 | Carrots, peeled and grated | |
| 1 | Green bell pepper, cored | |
| seeded and finely diced | ||
| 2 | T | Onion, grated |
| 2 | c | Prepared mayonnaise |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Dijon-style mustard |
| 1/4 | c | Cider vinegar |
| 2 | T | Celery seeds |
| 1 | t | Salt |
| 1/8 | t | White pepper |
INSTRUCTIONS
Wash cabbage and discard tough leaves. Core and shred. : Place cabbage, carrots, green pepper and onion into a large bowl. In another bowl, mix together remaining ingredients. Pour over : veggies in large bowl. Toss well. Cover and chill for 3 - 4 hours before servings. Per serving: 711 calories, 62 g fat, 37 mg cholesterol. Corky's Bar-B-Q, Memphis, Tenn. May 95, Parade magazine posted by Teri Chesser May 95 Posted to MM-Recipes Digest V3 #291 Date: Wed, 23 Oct 1996 23:53:40 -0400 From: BobbieB1@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 435
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 20.4mg
Sodium: 1088.8mg
Potassium: 170.5mg
Carbohydrates: 48.8g
Fiber: 1.6g
Sugar: 31.7g
Protein: 2g