Directions:
- Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
- Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
- Finely grate carrot by hand or use shredding disk of food processor.
- Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
- The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 598.83 Kcal (2507 kJ) | ||
| Calories from fat | 383.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.6g | 66% | |
|---|---|---|---|
| Sodium | 991.55mg | 41% | |
| Potassium | 884.23mg | 19% | |
| Total Carbs | 53.99g | 18% | |
| Sugars | 37.84g | 151% | |
| Dietary Fiber | 13.86g | 55% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 146.9mg | 245% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.9mg | 5% | |
| Calcium | 192.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 102.25 Kcal (428 kJ) | ||
| Calories from fat | 65.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 66% | |
|---|---|---|---|
| Sodium | 169.31mg | 41% | |
| Potassium | 150.99mg | 19% | |
| Total Carbs | 9.22g | 18% | |
| Sugars | 6.46g | 151% | |
| Dietary Fiber | 2.37g | 55% | |
| Protein | 1.04g | 12% | |
| Vitamin C | 25.1mg | 245% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.2mg | 5% | |
| Calcium | 32.9mg | 19% | |
* 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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