HAVENT TRIED
1. Toss shredded cabbage, carrots and onion in a
2. bowl and stir until well-combined.
3. In a separate bowl, whisk mayonnaise with cider
4. vinegar, mustard and celery seed, seasoning
5. with unrefi ned sea salt and ground black
6. pepper, as needed.
7. Fold seasoned mayonnaise into the vegetables
8. and mix to combine well.
9. Transfer to the fridge to rest for at least two
10. hours before serving.
Recipe Source: nourised kitchen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: -1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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