Cole Slaw (my recipe)
Took a while to find a combination I consider slaw!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons celery seed
- 2 tablespoons yellow mustard
- 1 head green cabbage about 8 cups
- 6 baby carrots
- 2/3 cup duke’s mayonnaise
- 3 tablespoons apple cider vinegar
- 1 teaspoon onion powder or 1 tablespoon grated onion
- 1/4 cup sugar more or less to taste
- Carbohydrate 7.70966672316192 g
- Cholesterol 0 mg
- Fat 0.402352977067908 g
- Fiber 3.25694728220125 g
- Protein 1.76332143062094 g
- Saturated Fat 0.0612736342336118 g
- Serving Size 1 1 Serving (135g)
- Sodium 1814.065842439 mg
- Sugar 4.45271944096068 g
- Trans Fat 0.0629951642765913 g
- Calories 37 calories
Shred cabbage and carrots in food processor or by hand in batches. Set aside in large bowl. (Red cabbage can be added for color about 1 cup). In small bowl mix remaining ingredients. Add sugar in increments to get taste preferred. Stir well until sugar is dissolved well. Pour over cabbage mixture. Stir to combine. Refrigerate for several hours or overnight to let flavors meld.
