From Williams-Sonoma American
Cut the cabbage into wedges. Cut out and discard the hard core from each wedge. Using a food processor fitted with the slicing disk, cut the cabbage into fine shreds. Transfer to a large bowl.
Fit the food processor with the shredding disk and shred the carrots. Add the carrots to the bowl with the cabbage. Sprinkle the cabbage and carrots with the vinegar and mix well. Stir in the bell pepper and green onions.
Add the mayonnaise and Old Bay Seasoning and mix well. Cover and refrigerate until chilled, at least 2 hours. Serve cold.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 115 | ||
Calories from Fat: 90 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 10.5mg | 3 % | |
Sodium 246.3mg | 8 % | |
Potassium 106.2mg | 3 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.5g | ||
Protein 0.6g | 1 % | |
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: 115
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