RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6114
| View Recipe |
|
|
| Recipe Name: |
Good Eats Coleslaw - Copy - Copy |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
3.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.18
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Ounce(fl)s mayonnaise
1 Tablespoon juice, pickle
1 Teaspoon mustard, dry
|
Directions:
Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.
In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing. |
|
|
|
| Nutrition per Serving: |
| Calories: |
75 |
Total Carbs: |
11.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
3.0 |
Fat: |
2.9 |
Protein: |
2.28 |
| Fiber: |
0.60 |
Sodium: |
88.09 |
|
|
|
