Napa Cole Slaw With Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1990 | 1 | Servings | ||
INGREDIENTS
| 3 | c | Thinly sliced Napa cabbage |
| about 3/4 pound | ||
| 1 | Carrot, grated | |
| 1 | T | Minced fresh dill |
| 1/4 | t | Sugar |
| 1/4 | t | Salt |
| 2 | T | Olive oil |
| 2 | t | Red-wine vinegar, or to |
| taste |
INSTRUCTIONS
In a bowl combine the cabbage, the carrot, and the dill. Sprinkle the mixture with the sugar, the salt, and the oil, tossing it to combine it well, and sprinkle the cole slaw with the vinegar, tossing it to combine it well. Serves 2. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 246
Total Fat: 27.9g
Cholesterol: 0mg
Sodium: 680.9mg
Potassium: 650.1mg
Carbohydrates: 17.8g
Fiber: 2.7g
Sugar: 4.9g
Protein: 5g