Directions:
- In a small bowl, combine the sugar, flour, mustard, salt, and pepper. In a small saucepan, beat the egg well; add the vinegar and mix. Then add the sugar-flour mixture gradually, and blend. Cook over low heat, whisking smooth, until the mixture bubbles and thickens, about 3 minutes. Stir in the butter, then set aside and let cool.
- In a large bowl, combine the celery, peanuts, onion, bell pepper, and parsley. Add the shredded cabbage and toss to mix. Cover and refrigerate.
- In a small bowl combine 1/2 cup of the boiled dressing and the 1/2 cup mayonnaise. Toss with cabbage mixture about an hour before serving. Serve Chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.57 Kcal (697 kJ) | ||
| Calories from fat | 120.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 21% | |
|---|---|---|---|
| Cholesterol | 24.04mg | 8% | |
| Sodium | 208.8mg | 9% | |
| Potassium | 155.42mg | 3% | |
| Total Carbs | 9.92g | 3% | |
| Sugars | 5.72g | 23% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 2.54g | 5% | |
| Vitamin C | 22mg | 37% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 181.59 Kcal (760 kJ) | ||
| Calories from fat | 131.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.58g | 21% | |
|---|---|---|---|
| Cholesterol | 26.21mg | 8% | |
| Sodium | 227.62mg | 9% | |
| Potassium | 169.43mg | 3% | |
| Total Carbs | 10.81g | 3% | |
| Sugars | 6.23g | 23% | |
| Dietary Fiber | 2.43g | 9% | |
| Protein | 2.77g | 5% | |
| Vitamin C | 24mg | 37% | |
| Iron | 0.5mg | 3% | |
| Calcium | 34.1mg | 3% | |
* 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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