Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories219.4 kcal (11%)
Total Fat17.6 g (25%)
Carbs15.5 g (6%)
Sugars12.8 g (14%)
Protein1.6 g (3%)
Sodium288.1 mg (14%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 headgreen cabbage
1carrot
large, peeled and finely shredded, hand-squeeze out any excess moisture completely
2green onions
or to taste
2 teaspoonscelery seeds
optional, or to taste
Dressing
1 cupmayonnaise
Hellman's is best, do not use salad dressing
⅓ cupmilk
light cream even better
⅓ cupbuttermilk
2 tablespoonswhite vinegar
3 tablespoonsfresh lemon juice
use fresh only not bottled
⅓ cupwhite sugar
2 tablespoonswhite sugar
½ teaspoongarlic powder
1 teaspoonseasoning salt
or white salt, or to taste
½ teaspoonblack pepper
fresh ground, or to taste
Instructions
Step 1
1. In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
Step 2
2. Transfer to a large mixing bowl.
Step 3
3. With a fine shredder, shred the peeled carrots add to the cabbage in the bowl.
Step 4
4. Chop the green onion finely add to the cabbage/carrot mixture along with the celery seed.
Step 5
5. Mix the three veggies all together with a wooden spoon.
Step 6
6. To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
Step 7
7. Pour over the veggies in the bowl, and mix well to combine.
Step 8
8. Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavours.
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