Kentucky Fried Chicken recipe
1. Be sure cabbage and carrots are in fine pieces (about the size of rice kernels)
2. Mix/beat the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice.
3. Mix with cabbage and carrots and refrigerate. Best if chilled for 4-5 hours.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 88 | ||
Calories from Fat: 38 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 121mg | 4 % | |
Potassium 158.6mg | 4 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.1g | ||
Protein 1.4g | 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: 88
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