1. Salt wilt the veggies... Toss the green cabbage together with the carrot, red cabbage and 1 tablespoon of salt in a large colander. Put the colander in the sink and weigh down veg mixture down by filling a gallon zip lock almost full of water. Allow the veggies to drain 2 to 3 hours. Remove weight, fluff the veggies and, using paper towels (in order to gently dry them), scoop handfuls of veggies at a time and transfer to a large bowl.
2. Meanwhile, in a small bowl, whisk together the butter milk, mayo & sour cream till smooth. Add rest of ingredients except for sugar and stir well. Taste and add sugar to taste (somewhere between 1 to 2 teaspoons). Chill till ready to mix with veggies.
3. Mix the dressing with the veggies, taste, and if more salt or sugar is required, add before serving.
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|Serving Size: 1 Serving (1676g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 820 (57%)|
|Amt Per Serving||% DV|
|Total Fat 91.1g||122 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 43.3g|
|Cholesterol 93.4mg||29 %|
|Sodium 2598.9mg||90 %|
|Potassium 2688.4mg||71 %|
|Total Carbohydrate 147.8g||43 %|
|Dietary Fiber 28g||112 %|
|Sugars, other 119.9g|
|Protein 25.9g||37 %|
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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: 1444
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