My Grandma made the most wonderful coleslaw and the secret is with her in Heaven. By trial and error I've come up with something that tastes pretty darn close. The secret is heavy cream; this may be a "salad" but it sure isn't "diet"!
Chop cabbage and carrots in food processor (Grandma used a hand grater; sorry, Grandma). I like a pretty finely chopped coleslaw. Place chopped veggies on paper towels to absorb some of the cabbage juice before mixing with dressing.
In the bottom of your salad container, whisk together all of the dressing ingredients. Dump chopped cabbage/carrots on top of dressing and mix thoroughly. Allow flavors to blend at least 2 hours before serving. I usually make the day before.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 80 | ||
Calories from Fat: 62 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 73.2mg | 3 % | |
Potassium 135.4mg | 4 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2.6g | ||
Protein 1g | 1 % | |
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: 80
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