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Add a photoRaciónes: 12
Ingredientes
- 2 x Green cabbage heads,fresh*
- 2 x Apples,crisp,peeled/cored
- 6 x Crisp celery stalks
- 6 x Carrots,scraped/washed
- 1 Tbsp. Celery seed
- 1 tsp Salt
- 1 pt Mayonnaise
Direcciones
- * - Do not bother if the cabbage is the white limp variety - your slaw will not be worth the makings.
- 1. Cut the cabbage in quarters, place in a large bowl of well-salted cool water, and let stand for at least 1 hour. This is to make sure any possible
- "critters" emerge - nothing spoils good slaw like a many-footed friend.
- Once soaked, drain and place the cabbage on a large chopping board and chop away like mad. The cabbage must be very finely shredded. Dump into a big bowl and shred the apples, celery, and carrots. Add in to cabbage, stir in celery seed, salt, and mayonnaise, and blend well. 2. Chill at least 2 hrs before serving to allow flavors to mellow. If slaw is to be transported to fish fry site, keep very cool - mayonnaise mix can be deadly if allowed to stand too long at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 12 servings | |
| Calories 335 | |
| Calories from Fat 277 | 83% |
| Total Fat 31.39g | 39% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 443mg | 18% |
| Potassium 381mg | 11% |
| Total Carbs 14.26g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.45g | 6% |
| Protein 2.09g | 3% |
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