Try this Piedmont-Style Coleslaw recipe, or contribute your own.
Suggest a better descriptionRemove outer leaves and core from cabbage. Cut head in half and grate coarsely so that cabbage bits are about the size of BBs. In a small mixing bowl, combine other ingredients and mix until well blended. Pour mixture over cabbage, and stir until well blended. Chill for one hour before serving. Recipe By : Bob Garner Posted to bbq-digest V4 #22 Date: Tue, 29 Oct 1996 11:18:35 -0800 (PST) From: Tom Solomon
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Serving Size: 1 Serving (4237g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2292 | ||
Calories from Fat: 42 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2697.7mg | 93 % | |
Potassium 7096.3mg | 187 % | |
Total Carbohydrate 562.6g | 165 % | |
Dietary Fiber 95.6g | 382 % | |
Sugars, other 467g | ||
Protein 51.1g | 73 % | |
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: 2292
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