A great coleslaw dressing recipe from Chatelaine. Goes with about 1.5 bags of presliced coleslaw.
In large bowl, whisk together vegetable oil, vinegar, Dijon mustard, sugar, salt, pepper and celery seeds.
Add cabbage, carrots, radishes, onions and parsley. Toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.) If mixing with a 1 340g bag of prepared coleslaw, reduce oil to just over 1/4 cup.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 135 | ||
Calories from Fat: 104 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 74.3mg | 3 % | |
Potassium 263.2mg | 7 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 4.9g | ||
Protein 1.5g | 2 % | |
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: 135
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