Combine oil, sugar and cider vinegar in a medium saucepan and bring to boil over medium-high heat. Meanwhile, combine cabbage, carrot, onion, and pepper in large bowl. Sprinkle with mustard, celery seed, and salt and toss to blend well.
Pour hot oil mixture over the vegetables and mix well. Chill for 24 hours. Drain salad well before serving.
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|Serving Size: 1 Serving (2650g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7817 (96%)|
|Amt Per Serving||% DV|
|Total Fat 868.6g||1158 %|
|Saturated Fat 112.6g||563 %|
|Monounsaturated Fat 240.5g|
|Polyunsanturated Fat 473.4g|
|Cholesterol 0mg||0 %|
|Sodium 42180.5mg||1454 %|
|Potassium 2927.4mg||77 %|
|Total Carbohydrate 94.7g||28 %|
|Dietary Fiber 38.1g||152 %|
|Sugars, other 56.6g|
|Protein 20.6g||29 %|
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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: 8108
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