Yield: 5 to 6 cups
1 medium-size head green cabbage (about 2 pounds)
1 cup White Barbeque Sauce, or more to taste (see step 2)
4 carrots (chopped)
Coarse salt (kosher or sea; optional)
Step 1: Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage
Step 2: Place the cabbage in a large nonreactive bowl and stir in the White Barbeque Sauce. Taste for seasoning, adding more sauce as necessary. Let stand for 10 minutes, then taste again for seasoning, adding more vinegar sauce and/or salt as necessary.
The coleslaw can be made up to 4 hours ahead. Store
it in the refrigerator, covered.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (646g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 137mg||5 %|
|Potassium 1159.2mg||31 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 22.7g|
|Protein 8.1g||12 %|
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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: 168
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