Directions:
- Shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
- In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in . Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.
- I have used Splenda sweetener in the place of sugar, and it was great.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.52 Kcal (559 kJ) | ||
| Calories from fat | 79.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 14% | |
|---|---|---|---|
| Cholesterol | 6.7mg | 2% | |
| Sodium | 222.81mg | 9% | |
| Potassium | 172.68mg | 4% | |
| Total Carbs | 12.81g | 4% | |
| Sugars | 10.39g | 42% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 28.2mg | 47% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 111.77 Kcal (468 kJ) | ||
| Calories from fat | 66.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 14% | |
|---|---|---|---|
| Cholesterol | 5.61mg | 2% | |
| Sodium | 186.52mg | 9% | |
| Potassium | 144.56mg | 4% | |
| Total Carbs | 10.73g | 4% | |
| Sugars | 8.69g | 42% | |
| Dietary Fiber | 1.94g | 9% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 23.6mg | 47% | |
| Calcium | 47.5mg | 6% | |
* 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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