In large bowl, combine cabbage and carrot. In small bowl, combine all remaining ingredients; blend well. Add to cabbage mixture; mix well. Serve immediately, or cover and refrigerate until serving time. If desired, sprinkle with paprika before serving. Makes 4 (2/3 cups) serving. * Three cups purchased coleslaw blend can be substitute for the cabbage and carot. Per serving: 70 calories, 4 g fat, 4 mg cholesterol, 180 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein, Dietary Exchanges : 1 vegetable, 1 fat. Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr99, p. 66 Recipe by: Pillsbury Fast and Healthy Cooking Magazine, Mar/Apr99 Posted to EAT-LF Digest by Roberta Banghart
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 4|
|Calories from Fat: 36 (41%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 4.6mg||1 %|
|Sodium 161.2mg||6 %|
|Potassium 146.1mg||4 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.9g|
|Protein 1.2g||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: 87
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!