Directions:
- Julienne red pepper and onion and add to coleslaw mix. Grate carrot and add to mix also.
- In a small saucepan heat vinegar and sugar until sugar has dissolved.
- Add remaining ingredients to vineagar mixture and stir well.
- Pour dressing over vegetables and toss well.
- Refrigerate at least one hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.75 Kcal (899 kJ) | ||
| Calories from fat | 164.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.25g | 28% | |
|---|---|---|---|
| Sodium | 203.76mg | 8% | |
| Potassium | 91.99mg | 2% | |
| Total Carbs | 13.45g | 4% | |
| Sugars | 11.52g | 46% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 0.29g | 1% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 8.5mg | 47% | |
| Calcium | 15mg | 1% | |
| Amount Per 100 g | |||
| Calories | 224.84 Kcal (941 kJ) | ||
| Calories from fat | 171.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.11g | 28% | |
|---|---|---|---|
| Sodium | 213.33mg | 8% | |
| Potassium | 96.31mg | 2% | |
| Total Carbs | 14.08g | 4% | |
| Sugars | 12.06g | 46% | |
| Dietary Fiber | 0.89g | 3% | |
| Protein | 0.3g | 1% | |
| Vitamin C | 22.2mg | 35% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 8.9mg | 47% | |
| Calcium | 15.7mg | 1% | |
* 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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