Directions:
- In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.44 Kcal (797 kJ) | ||
| Calories from fat | 85.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Sodium | 185.89mg | 8% | |
| Potassium | 95.6mg | 2% | |
| Total Carbs | 24.1g | 8% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 23.4mg | 39% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 232.39 Kcal (973 kJ) | ||
| Calories from fat | 104.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 15% | |
|---|---|---|---|
| Sodium | 226.83mg | 8% | |
| Potassium | 116.65mg | 2% | |
| Total Carbs | 29.4g | 8% | |
| Sugars | 7.9g | 26% | |
| Dietary Fiber | 3.5g | 11% | |
| Protein | 2.88g | 5% | |
| Vitamin C | 28.6mg | 39% | |
| Iron | 0.5mg | 2% | |
| Calcium | 43mg | 4% | |
* 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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