Directions:
- Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
- Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
- Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.47 Kcal (659 kJ) | ||
| Calories from fat | 63.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 11% | |
|---|---|---|---|
| Sodium | 848.03mg | 35% | |
| Potassium | 237.99mg | 5% | |
| Total Carbs | 22.79g | 8% | |
| Sugars | 18.25g | 73% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 26.7mg | 45% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 103.96 Kcal (435 kJ) | ||
| Calories from fat | 42.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 11% | |
|---|---|---|---|
| Sodium | 559.86mg | 35% | |
| Potassium | 157.12mg | 5% | |
| Total Carbs | 15.04g | 8% | |
| Sugars | 12.05g | 73% | |
| Dietary Fiber | 1.86g | 11% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 17.6mg | 45% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 3% | |
| Calcium | 34.9mg | 5% | |
* 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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