Directions:
- Shred enough cabbage to make 12 cups.
- Combine cabbage, dill pickle, and onion in a large bowl; set aside.
- Combine remaining ingredients in a bowl; stir well.
- Pour over cabbage mixture; toss.
- Cover and chill.
- Yield: 14 to 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.88 Kcal (481 kJ) | ||
| Calories from fat | 93.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.42g | 16% | |
|---|---|---|---|
| Cholesterol | 5.78mg | 2% | |
| Sodium | 197.55mg | 8% | |
| Potassium | 123mg | 3% | |
| Total Carbs | 4.96g | 2% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 127.8 Kcal (535 kJ) | ||
| Calories from fat | 104.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.59g | 16% | |
|---|---|---|---|
| Cholesterol | 6.42mg | 2% | |
| Sodium | 219.76mg | 8% | |
| Potassium | 136.83mg | 3% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 3g | 11% | |
| Dietary Fiber | 2.24g | 8% | |
| Protein | 1.08g | 2% | |
| Vitamin C | 24.1mg | 36% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.4mg | 3% | |
* 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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