In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours. Note: I use refrigerated buttermilk spice ranch style dressing such as Maries, Hartville Kitchens, etc.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 50 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 6mg||2 %|
|Sodium 401.1mg||14 %|
|Potassium 289.7mg||8 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 15.4g|
|Protein 2.3g||3 %|
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Calories per serving: 128
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