Try this Caraway Coleslaw with Creamy Oil and Vinegar Dressing recipe, or contribute your own.
Suggest a better descriptionIn a large bowl combine the grated cabbage, carrot and onion. In a small bowl combine the vinegar and sugar, stirring until the sugar dissolves. Mix in the olive oil, salt and pepper. Mix in the sour cream and caraway seeds. Pour the dressing over the cabbage and onion, tossing to coat. Cover and chill for 2 hours before serving. Yield: 4 to 6 servings (Adapted from a recipe from The New Doubleday Cookbook, by Jean Anderson and Elaine Hanna) Recipe by: Cooking Live Show #CL8917 Posted to MC-Recipe Digest V1 #691 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (618g) | ||
Recipe Makes: 1 | ||
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Calories: 449 | ||
Calories from Fat: 252 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 194.4mg | 7 % | |
Potassium 1144.9mg | 30 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 35g | ||
Protein 7.5g | 11 % | |
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: 449
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