1. Combine the mayo, sour cream, vinegar, caraway seeds, celery salt, and mustard in a large bowl.
2. Add the cabbage and the carrots to the dressing and stir well to coat completely. Refrigerate at least 1 hour. Taste and adjust with salt and pepper before serving.
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|Serving Size: 1 (183g)|
|Recipe Makes: 1|
|Calories from Fat: 4 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 126.3mg||4 %|
|Potassium 585.6mg||15 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 12.4g|
|Protein 1.7g||2 %|
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Calories per serving: 75
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