Directions:
- For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
- Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
- In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
- For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
- Store in the refrigerator until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.62 Kcal (2862 kJ) | ||
| Calories from fat | 558.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.01g | 95% | |
|---|---|---|---|
| Cholesterol | 34.65mg | 12% | |
| Sodium | 837.88mg | 35% | |
| Potassium | 166.27mg | 4% | |
| Total Carbs | 30.59g | 10% | |
| Sugars | 28.69g | 115% | |
| Dietary Fiber | 2.23g | 9% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 24.8mg | 41% | |
| Iron | 0.2mg | 1% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 331.64 Kcal (1389 kJ) | ||
| Calories from fat | 270.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.08g | 95% | |
|---|---|---|---|
| Cholesterol | 16.81mg | 12% | |
| Sodium | 406.48mg | 35% | |
| Potassium | 80.66mg | 4% | |
| Total Carbs | 14.84g | 10% | |
| Sugars | 13.92g | 115% | |
| Dietary Fiber | 1.08g | 9% | |
| Protein | 0.79g | 3% | |
| Vitamin C | 12.1mg | 41% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.3mg | 4% | |
* 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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