Coleslaw Recipe

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Mayonnaise1⁄4 Cup (4 tbs)
 Sour cream1⁄3 Cup (5.33 tbs)
 Lemon juice1⁄4 Teaspoon
 Red wine vinegar1 Tablespoon
 Dijon mustard1 Tablespoon
 Salt To Taste
 Pepper To Taste
 Tabasco1 Dash
 Celery salt1 Pinch
 Cabbage head1⁄2
 Cabbage1⁄2 , sliced
 Carrots2
 Carrots2 , shredded
 Green pepper1⁄2 , sliced
 Green pepper1⁄2 , seeded, sliced thin and diced
 Parsley sprigs1⁄4 Cup (4 tbs), chopped
 Chopped parsley sprigs1⁄4 Cup (4 tbs)
 Lettuce leaves4 (adjust quantity as needed)

Nutrition Facts

Serving size

Calories 167 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.4%

Saturated Fat 5.1 g25.6%

Trans Fat 0 g

Cholesterol 26.5 mg

Sodium 195.3 mg8.1%

Total Carbohydrates 7 g2.3%

Dietary Fiber 2 g8.2%

Sugars 4 g

Protein 2 g3.9%

Vitamin A 83.3% Vitamin C 51.5%

Calcium 7.2% Iron 3.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a bowl, add the sour cream, lemon juice, vinegar, mayonnaise, celery salt, mustard, Tabasco, salt and pepper to taste, mix thoroughly.
2) In a large bowl, combine the parsley, cabbage, carrots, and green pepper together.
3) Gradually stir the dressing into the vegetables, until the vegetables are thoroughly coated.

SERVING
4) Spoon the salad on lettuce lined plates and serve.
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