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Ingredientes
- 1 c. Buttermilk ranch dressing
- 3 Tbsp. Cider vinegar
- 2 Tbsp. Granulated sugar
- 1Â 1/2 tsp Prepared mustard
- 1 tsp Celery seed
- 1 tsp Whole mustard seed
- 1/2 tsp Freshly grnd black pepper
- 6 c. Shredded cabbage
- 1 c. Shredded carrots
- 3 Tbsp. Minced fresh parsley
Direcciones
- In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mix over cabbage mix and toss gently to coat. Cover, chill overnight or possibly till serving time, at least 2 hrs.
- Note: I use refrigerated buttermilk spice ranch style dressing such as Marie's, Hartville Kitchen's, etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 6 servings | |
| Calories 45 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 184mg | 5% |
| Total Carbs 9.96g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.98g | 5% |
| Protein 1.22g | 2% |
