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Ingredientes
- 8 c. Finely shredded green cabbage
- 1 c. Mayonnaise
- 1/2 c. Red wine Vinegar
- 2 tsp Sugar
- 1 Tbsp. Dijon-type mustard
- 1/4 c. Finely grated carrots
- 1/8 c. Finely minced parsley and chives
- 1/8 tsp Salt
- 1/4 tsp Freshly grnd black pepper
Direcciones
- I'm NOT a coleslaw fan, but this one by Jeff Cox looks promising.
- The secret seems to be soaking the cabbage in ice cool water for a couple of hrs.
- Remove outer leaves from cabbage, then core. Cut heads into quarters and soak in cool water in the refrigerator for 1 to 2 hrs. Shake off excess water and shred very finely, then pat shreds dry with towels. Place the shreds in a bowl and fold in all remaining ingredients.
- Cover and chill for 1 hour before serving.
- Makes 8 servings. and the author of "Landscaping With Nature" (Rodale Press).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 228 | |
| Calories from Fat 206 | 90% |
| Total Fat 23.32g | 29% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 195mg | 8% |
| Potassium 121mg | 3% |
| Total Carbs 4.82g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.08g | 2% |
| Protein 0.78g | 1% |
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