1. Whisk the sugar and 2 tsp salt with the vinegar in a large bowl until dissolved. Add the celery and mustard seeds, peppers, celery, scallions and cabbage and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
2. Add the mustard and mayo to the slaw and toss to coat. Refrigerate until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (125g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 91 (57%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 249.2mg||9 %|
|Potassium 164.8mg||4 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 15g|
|Protein 1.4g||2 %|
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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: 160
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