Directions:
- Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
- Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.66 Kcal (890 kJ) | ||
| Calories from fat | 132.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 23% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 3% | |
| Sodium | 231.79mg | 10% | |
| Potassium | 356.38mg | 8% | |
| Total Carbs | 16.62g | 6% | |
| Sugars | 11.66g | 47% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 149.1mg | 248% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.7mg | 282% | |
| Calcium | 63.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.56 Kcal (291 kJ) | ||
| Calories from fat | 43.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 23% | |
|---|---|---|---|
| Cholesterol | 2.52mg | 3% | |
| Sodium | 75.82mg | 10% | |
| Potassium | 116.57mg | 8% | |
| Total Carbs | 5.44g | 6% | |
| Sugars | 3.82g | 47% | |
| Dietary Fiber | 1.58g | 19% | |
| Protein | 0.61g | 4% | |
| Vitamin C | 48.8mg | 248% | |
| Vitamin A | 1mg | 99% | |
| Iron | 16.6mg | 282% | |
| Calcium | 20.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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