Directions:
- In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely.
- Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon. Yield: 50-60 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.42 Kcal (366 kJ) | ||
| Calories from fat | 1.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 301.54mg | 13% | |
| Potassium | 198.63mg | 4% | |
| Total Carbs | 20.95g | 7% | |
| Sugars | 17.27g | 69% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 38.9mg | 65% | |
| Iron | 0.1mg | 1% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 63.03 Kcal (264 kJ) | ||
| Calories from fat | 1.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 217.4mg | 13% | |
| Potassium | 143.21mg | 4% | |
| Total Carbs | 15.1g | 7% | |
| Sugars | 12.45g | 69% | |
| Dietary Fiber | 2.2g | 12% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 28mg | 65% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.2mg | 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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