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Creamy Coleslaw Recipe
|Finely shredded cabbage||9 Cup (144 tbs)|
|Boiling water||10 Cup (160 tbs)|
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Celery seeds||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Commercial sour cream||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1964 Calories from Fat 1393
% Daily Value*
Total Fat 158 g243%
Saturated Fat 48.2 g240.9%
Trans Fat 1.3 g
Cholesterol 734.7 mg
Sodium 3490.3 mg145.4%
Total Carbohydrates 126 g42.1%
Dietary Fiber 29.8 g119.4%
Sugars 70.1 g
Protein 32 g63.8%
Vitamin A 76.5% Vitamin C 669.6%
Calcium 105.4% Iron 55.5%
*Based on a 2000 Calorie diet
Let stand 5 minutes.
Drain very well and dry on a clean towel.
Combine cabbage, onions, green pepper, vinegar and celery seeds.
Beat egg yolks, salt, pepper and sugar together.
Beat in oil, adding only a few drops at a time, and beat until mixture is thick and smooth.
Blend into cabbage mixture.
Stir in sour cream.