Directions:
- For the slaw. Combine the cabbage carrot, onions and dill pickle in a large bowl.
- For the dressing. Whisk together the mayo and buttermilk. USE ONLY MAYO. Don't use salad dressing or other substitute.
- Pulverize the garlic with 1/4 teaspoon of salt.
- Add the garlic and remaining ingredients and wisk until it's uniform.
- Pour over the cabbage mixture and incorporate.
- Let the mixture sit in the fridge overnight to allow time for the flavors to meld with each other.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.78 Kcal (2582 kJ) | ||
| Calories from fat | 410.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.65g | 70% | |
|---|---|---|---|
| Cholesterol | 36.58mg | 12% | |
| Sodium | 1399.57mg | 58% | |
| Potassium | 792.11mg | 17% | |
| Total Carbs | 46.43g | 15% | |
| Sugars | 34.05g | 136% | |
| Dietary Fiber | 8.97g | 36% | |
| Protein | 8.43g | 17% | |
| Vitamin C | 92mg | 153% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1mg | 6% | |
| Calcium | 305mg | 31% | |
| Amount Per 100 g | |||
| Calories | 109.28 Kcal (458 kJ) | ||
| Calories from fat | 72.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 70% | |
|---|---|---|---|
| Cholesterol | 6.48mg | 12% | |
| Sodium | 247.97mg | 58% | |
| Potassium | 140.35mg | 17% | |
| Total Carbs | 8.23g | 15% | |
| Sugars | 6.03g | 136% | |
| Dietary Fiber | 1.59g | 36% | |
| Protein | 1.49g | 17% | |
| Vitamin C | 16.3mg | 153% | |
| Iron | 0.2mg | 6% | |
| Calcium | 54mg | 31% | |
* 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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