Cole Slaw
We particularly enjoy this recipe made with either Napa or Savoy cabbage. I usually have buttermilk in the fridge but if you don't have any, just use regular milk.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
mem
- 1 teaspoon dijon mustard
- 1 teaspoon sugar
- 1/3 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 tablespoon buttermilk
- 4 - 5 cups cabbage finely cut
- 1 medium carrot coarsely shredded
- Carbohydrate 18.8646721822878 g
- Cholesterol 9.708125 mg
- Fat 12.5342874998396 g
- Fiber 2.74074999140414 g
- Protein 1.8509359373252 g
- Saturated Fat 1.86391562499008 g
- Serving Size 1 1 Serving (158g)
- Sodium 320.4235312046 mg
- Sugar 16.1239221908837 g
- Trans Fat 0.597037656242757 g
- Calories 189 calories
1. Whisk first five ingredients together until smooth. 2. Combine cabbage with carrot in a large bowl. 3. Add about 2/3 of the dressing to the cabbage and toss. 4. If needed, add more dressing.
