Directions:
- Shred the cabbage as finely as possible (I chop it into VERY thin strips).
- It should measure about 10 cups.
- Place in a large bowl.
- Thinly shred the onions and add to the cabbage.
- Add 1/3 of the sugar and salt and mix well.
- Let stand while cooking the dressing.
- Combine the rest of the ingredients in a saucepan and boil hard for 5 minutes.
- Immediately pour over the cabbage and stir very well.
- Refrigerate at LEAST one day (two or three days is preferable).
- This salad keeps well for about a week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.4 Kcal (245 kJ) | ||
| Calories from fat | 39.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Sodium | 99.19mg | 4% | |
| Potassium | 44.54mg | 1% | |
| Total Carbs | 4.68g | 2% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 0.28g | 1% | |
| Vitamin C | 7.3mg | 12% | |
| Calcium | 10.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 132.47 Kcal (555 kJ) | ||
| Calories from fat | 89.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 7% | |
|---|---|---|---|
| Sodium | 225mg | 4% | |
| Potassium | 101.04mg | 1% | |
| Total Carbs | 10.62g | 2% | |
| Sugars | 8.23g | 15% | |
| Dietary Fiber | 1.65g | 3% | |
| Protein | 0.64g | 1% | |
| Vitamin C | 16.7mg | 12% | |
| Calcium | 23.6mg | 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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