Try this Jane Lipscombs Cole Slaw recipe, or contribute your own.
Suggest a better descriptionBring first 6 ingredients to a boil; cool. Grate cabbage. Chop bell pepper, onions and pimiento. Pour dressing over vegetables and mix. Let stand. NOTES : This recipe will last in the refrigerator almost indefinitely. It does tend to get stronger with age. Its great for a barbecue, a picnic, or for a crowd. Also, you can make the dressing and store it in the refrigerator, then mix with the other vegetables only as needed. Recipe by: Jane Lipscomb Posted to EAT-L Digest 25 Mar 97 by "Sharon L. Nardo"
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 167 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.7mg | 1 % | |
Potassium 158.8mg | 4 % | |
Total Carbohydrate 41.8g | 12 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 39.5g | ||
Protein 1.3g | 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: 167
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