Four Vinegar Cole Slaw Recipe
Servings: 1
Ingredients
- 1 head cabbage, minced fine
- 1/2 lrg Yellow onion, minced fine
- 1 c. Celery, minced fine
- 2 Tbsp. Sugar
- 3 Tbsp. Basil vinegar
- 3 Tbsp. Balsamic vinegar
- 3 Tbsp. Malt vinegar
- 3 Tbsp. Red wine vinegar
- 1 Tbsp. Garlic pwdr
- 1 Tbsp. Honey
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Soy sauce, superior grade
- 1/2 Tbsp. Nuoc mam
- 2 Tbsp. Brown mustard seeds, crushed Black pepper Crushed dry tabasco peppers Finely minced jalapenos, to taste
Directions
- Chop cabbage fine and soak in water and ice in the refrigerator for one hour. Drain. Place a small cloth towel in the bottom of a bowl. Line the bowl with paper towels and put the cabbage in. Refrigeratefor another one to two hrs, meanwhile mixing all the remaining ingredients together. Bring out the cabbage, remove the towels, and combine cabbage thoroughly with other ingredients. Let hot to room temperature, and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 423g | |
| Calories 422 | |
| Calories from Fat 57 | 14% |
| Total Fat 6.75g | 8% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1167mg | 49% |
| Potassium 895mg | 26% |
| Total Carbs 79.71g | 21% |
| Dietary Fiber 7.3g | 24% |
| Sugars 60.41g | 40% |
| Protein 9.92g | 16% |
