Choose a medium-sized head of cabbage and remove the tough outer leaves. It is important to slice the cabbage very thinly. The dressing will break down the harsh texture and soften the slaw.
Recipe information
Yield
Makes 12 servings
Ingredients
1 green cabbage (about 2 pounds), cored and thinly shredded
2 medium-sized carrots, peeled and grated
1 green bell pepper, stemmed, seeded, halved and grated
1 tablespoon coarsely grated yellow onion
2 cups mayonnaise
1/2 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
1 tablespoon celery seeds
Salt to taste
Freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley, for garnish
Preparation
Toss the cabbage, carrots, bell pepper and onion in a large bowl. In another bowl, combine the remaining ingredients except the parsley. Fold into the vegetables. Cover and refrigerate for at least 3 hours for the flavors to blend. Serve at room temperature in a decorative bowl, sprinkled with the chopped parsley.
Nutrition Per Serving
Per 6-ounce serving: 340 calories
16g carbohydrates
1g protein
29g fat
25mg cholesterol. Nutritional Breakdown: New Wellness
Richmond
Va.
#### Nutritional analysis provided by Self
Nutritional Breakdown: New Wellness
Richmond
Va.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
