Directions:
- Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.34 Kcal (387 kJ) | ||
| Calories from fat | 0.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 616.89mg | 26% | |
| Potassium | 233.12mg | 5% | |
| Total Carbs | 21.86g | 7% | |
| Sugars | 18.2g | 73% | |
| Dietary Fiber | 3.2g | 13% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 42mg | 70% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60.89 Kcal (255 kJ) | ||
| Calories from fat | 0.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 406.74mg | 26% | |
| Potassium | 153.7mg | 5% | |
| Total Carbs | 14.41g | 7% | |
| Sugars | 12g | 73% | |
| Dietary Fiber | 2.11g | 13% | |
| Protein | 0.81g | 2% | |
| Vitamin C | 27.7mg | 70% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 30.7mg | 5% | |
* 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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