Directions:
- Prepare the dressing by combining the mayonnaise, sour cream, vinegar, honey, lemon juice and some salt and pepper in a large mixing bowl. Whisk together to mix.
- Add the green and red cabbage, kale, carrots, apples and onions. Toss well to coat everything evenly and mix. Set aside while you toast the pecans.
- Set a large dry pan over medium to high heat and add the pecans. Brown the pecans all over, 5 to 6 minutes. Remove from the pan, roughly chop and then sprinkle them over the top of the coleslaw.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 878.71 Kcal (3679 kJ) | ||
| Calories from fat | 715.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.45g | 122% | |
|---|---|---|---|
| Cholesterol | 32.42mg | 11% | |
| Sodium | 350.76mg | 15% | |
| Potassium | 840.94mg | 18% | |
| Total Carbs | 41.65g | 14% | |
| Sugars | 23.23g | 93% | |
| Dietary Fiber | 11.54g | 46% | |
| Protein | 9.74g | 19% | |
| Vitamin C | 60.2mg | 100% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 2.3mg | 13% | |
| Calcium | 177mg | 18% | |
| Amount Per 100 g | |||
| Calories | 209.36 Kcal (877 kJ) | ||
| Calories from fat | 170.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.93g | 122% | |
|---|---|---|---|
| Cholesterol | 7.72mg | 11% | |
| Sodium | 83.57mg | 15% | |
| Potassium | 200.36mg | 18% | |
| Total Carbs | 9.92g | 14% | |
| Sugars | 5.54g | 93% | |
| Dietary Fiber | 2.75g | 46% | |
| Protein | 2.32g | 19% | |
| Vitamin C | 14.3mg | 100% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.5mg | 13% | |
| Calcium | 42.2mg | 18% | |
* 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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