Directions:
- Heat the chicken broth in a large saucepan over med-low heat.
- When broth is hot, add the cole-slaw mix,the green onions, and the salt & pepper.
- Cover and cook over med-low heat, stirring occasionally, for 5 minutes.
- Mix together the melted butter and the dijon mustard, and stir in the chopped pecans.
- Pour the mustard-pecan butter over the cabbage, and toss well to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.82 Kcal (832 kJ) | ||
| Calories from fat | 166.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 28% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 168.85mg | 7% | |
| Potassium | 252.17mg | 5% | |
| Total Carbs | 8.42g | 3% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 3.01g | 6% | |
| Vitamin C | 34.2mg | 57% | |
| Iron | 0.7mg | 4% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 155.07 Kcal (649 kJ) | ||
| Calories from fat | 129.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.42g | 28% | |
|---|---|---|---|
| Cholesterol | 7.94mg | 3% | |
| Sodium | 131.7mg | 7% | |
| Potassium | 196.68mg | 5% | |
| Total Carbs | 6.57g | 3% | |
| Sugars | 2.83g | 14% | |
| Dietary Fiber | 3.57g | 18% | |
| Protein | 2.35g | 6% | |
| Vitamin C | 26.7mg | 57% | |
| Iron | 0.5mg | 4% | |
| Calcium | 42.5mg | 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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