Red cabbage1 Small
 White cabbage head1 Small
 Grated carrot3 Cup (48 tbs)
 Diced celery1⁄3 Cup (5.33 tbs)
 Diced green pepper1⁄3 Cup (5.33 tbs)
 Salt1 Teaspoon
 Celery salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Sugar2 Tablespoon
 Minced onion1 Tablespoon
 Oil1⁄4 Cup (4 tbs)
 Vinegar6 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1221 Calories from Fat 533

% Daily Value*

Total Fat 61 g93.1%

Saturated Fat 7.8 g38.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3917.1 mg163.2%

Total Carbohydrates 164 g54.8%

Dietary Fiber 37.2 g148.8%

Sugars 90.9 g

Protein 22 g43.1%

Vitamin A 235% Vitamin C 1164.9%

Calcium 57.8% Iron 52.8%

*Based on a 2000 Calorie diet


Remove large leaves from red cabbage.
Line bowl with cabbage leaves.
Shred enough red and white cabbage to make 3 cups.
Gently toss cabbage with carrot, celery and green pepper.
Sprinkle with salt, pepper, mustard, sugar, onion, oil and vinegar, tossing with dressing.
Heap in bowl.
Garnish with green pepper rings.