Featured at my dad's Minneapolis restaurant from 1934 to 1967.
1. Grate/shred/chop the cabbage, carrot, green pepper and pimento, mix well, and let sit for two hours before adding all other ingredients.
2. Add remaining ingredients, mix well, and refrigerate overnight before serving. It'll keep for one to two weeks in the fridge.
The yellow mustard gives this cole slaw its unique flavor. Be sure to let it stand in the fridge overnight before serving, so the flavors have a chance to blend well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 115 | ||
Calories from Fat: 43 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 165.7mg | 6 % | |
Potassium 213.5mg | 6 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 14.9g | ||
Protein 1.9g | 3 % | |
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: 115
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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