Directions:
- In a large bowl, combine cabbage, carrots, green pepper and onion.
- Add sugar and toss to coat.
- In a saucepan, combine vinegar, oil, salt, mustard, and celery seed.
- Bring to a boil.
- Pour over cabbage mixture and toss to coat.
- Cover and refrigerate for at least 2 hours before serving.
- Coleslaw may be frozen up to 3 months, remove from the freezer 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.92 Kcal (569 kJ) | ||
| Calories from fat | 92.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 16% | |
|---|---|---|---|
| Sodium | 459.14mg | 19% | |
| Potassium | 165.77mg | 4% | |
| Total Carbs | 11.16g | 4% | |
| Sugars | 8.12g | 32% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.98 Kcal (507 kJ) | ||
| Calories from fat | 82.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 16% | |
|---|---|---|---|
| Sodium | 408.69mg | 19% | |
| Potassium | 147.55mg | 4% | |
| Total Carbs | 9.93g | 4% | |
| Sugars | 7.22g | 32% | |
| Dietary Fiber | 2.05g | 9% | |
| Protein | 0.74g | 2% | |
| Vitamin C | 24.9mg | 47% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 28.5mg | 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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