Pickled Cole Slaw Recipe
Servings: 4
Ingredients
Directions
- Toss cabbage and onions with sugar and salt. Let stand while mixing the dressing. Mix vinegar, prepared mustard, sugar and celery seed together. Bring to a boil and add in the salad oil, boil 1 minute then pour over the cabbage and onion mix. Cover and store in refrigerator, will keep up to 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 629mg | 26% |
| Potassium 524mg | 15% |
| Total Carbs 58.27g | 16% |
| Dietary Fiber 7.4g | 25% |
| Sugars 48.32g | 32% |
| Protein 3.94g | 6% |
