A beautiful adaptation of the well loved Colslaw, with a rich creamy yet zingy dressing and lovely soft pink color
1- In a large mixing bowl whisk the Double Cream untill it thickens.
2 - Whisk in the Mayonnaise, Salad Cream, Ketchup, Horse Raddis and Curry powder and mix untill smoth and pink.
3 - Add the Salt & Pepper to taste.
4 - Mix in the Cabbage, Carrot and Shallots untill covered in the sauce.
5 - Refridgerate for at least 1 hour before serving.
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Serving Size: 1 Serving (7142g) | ||
Recipe Makes: 4 | ||
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Calories: 24556 | ||
Calories from Fat: 23669 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2629.9g | 3507 % | |
Saturated Fat 1635.3g | 8176 % | |
Monounsaturated Fat 759.5g | ||
Polyunsanturated Fat 99.5g | ||
Cholesterol 9726.7mg | 2993 % | |
Sodium 2880.3mg | 99 % | |
Potassium 5439.3mg | 143 % | |
Total Carbohydrate 206.8g | 61 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 206.8g | ||
Protein 146.4g | 209 % | |
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: 24556
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