Directions:
- Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
- In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.55 Kcal (609 kJ) | ||
| Calories from fat | 45.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 8% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 1% | |
| Sodium | 654.17mg | 27% | |
| Potassium | 247.99mg | 5% | |
| Total Carbs | 26.88g | 9% | |
| Sugars | 18.16g | 73% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 36.9mg | 61% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 91.65 Kcal (384 kJ) | ||
| Calories from fat | 28.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 8% | |
|---|---|---|---|
| Cholesterol | 2.72mg | 1% | |
| Sodium | 411.93mg | 27% | |
| Potassium | 156.16mg | 5% | |
| Total Carbs | 16.93g | 9% | |
| Sugars | 11.43g | 73% | |
| Dietary Fiber | 2.18g | 14% | |
| Protein | 1.07g | 3% | |
| Vitamin C | 23.2mg | 61% | |
| Iron | 0.2mg | 2% | |
| Calcium | 44.4mg | 7% | |
* 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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