Directions:
- In a large bowl, combine the cabbage, carrot and green pepper;set aside. In a small saucepan, combine the sugar, vinegar, salt and celery seed; bring to a boil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.9 Kcal (314 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 606.51mg | 25% | |
| Potassium | 223.72mg | 5% | |
| Total Carbs | 17.71g | 6% | |
| Sugars | 13.59g | 54% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 47.3mg | 79% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 47.88 Kcal (200 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 387.75mg | 25% | |
| Potassium | 143.03mg | 5% | |
| Total Carbs | 11.33g | 6% | |
| Sugars | 8.69g | 54% | |
| Dietary Fiber | 2.37g | 15% | |
| Protein | 0.82g | 3% | |
| Vitamin C | 30.2mg | 79% | |
| Calcium | 33.5mg | 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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