From Alan Strautman, Jr ... was taken from a newspaper article on Memphis BBQ
Mix cabbage, carrots, green pepper, and onion in a large bowl. Set aside.
Mix remaining ingredients in another bowl. Pour over the vegetables and toss well.
Cover the slaw and refrigerate for 3-4 hours before serving.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 163 | ||
Calories from Fat: 125 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 14mg | 4 % | |
Sodium 454.3mg | 16 % | |
Potassium 338mg | 9 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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