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Ingredientes
- 1 x cabbage shredded
- 4 x carrots peeled and shredded
- 1 x onion thinly sliced
- 3 stalk celery thinly sliced
- 1/3 c. oil
- 2/3 c. vinegar
- 3/4 c. sugar
- 1/2 tsp pepper
- 2 tsp salt
- 1 tsp dry mustard
- 1 tsp celery seed
Direcciones
- In a large bowl, toss vegetables. Combine remaining ingredients in a saucepan and heat to boiling. Pour warm liquid over cabbage mix; cover. Chill for several hrs.
- Use as needed, draining coleslaw well before serving. Save salad dressing to use as marinade for other salads and vegetables.
- Makes about 20 servings.
- Make this salad on the weekend. Enjoy it for the rest of the week in lunches or possibly with supper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 133 | |
| Calories from Fat 55 | 41% |
| Total Fat 6.24g | 8% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.16g | |
| Cholesterol 0mg | 0% |
| Sodium 424mg | 18% |
| Potassium 210mg | 6% |
| Total Carbs 19.05g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 15.85g | 11% |
| Protein 1.15g | 2% |
