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Marinated Confetti Coleslaw Recipe
|Coarsely shredded cabbage||3 1⁄2 Cup (56 tbs)|
|Coarsely shredded red cabbage||1 1⁄4 Cup (20 tbs)|
|Coarsely shredded carrot||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 1⁄2 Tablespoon|
|Dry mustard||3⁄4 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Celery seeds||1⁄2 Teaspoon|
|Red cabbage leaves||4 Small (Optional)|
Serving size: Complete recipe
Calories 1895 Calories from Fat 269
% Daily Value*
Total Fat 31 g47.8%
Saturated Fat 4.1 g20.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1365.3 mg56.9%
Total Carbohydrates 396 g132%
Dietary Fiber 100.4 g401.4%
Sugars 227.9 g
Protein 66 g131.1%
Vitamin A 1433% Vitamin C 4065.5%
Calcium 211.7% Iron 207.3%
*Based on a 2000 Calorie diet
Combine vinegar, sugar, oil, mustard, turmeric, and celery seeds in a small saucepan; bring to a boil over medium heat.
Cook until sugar dissolves, stirring occasionally.
Pour vinegar mixture over cabbage mixture; toss gently to coat.
Cover and marinate in refrigerator at least 8 hours, stirring occasionally.
To serve, place a cabbage leaf on each individual serving plate, if desired.
Toss coleslaw; using a slotted spoon, place 3/4 cup coleslaw onto each cabbage leaf.