- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
| 1 | cup | salad dressing, creamy | buttermilk |
| 3 | tablespoons | cider vinegar | |
| 2 | tablespoons | sugar | |
| 1 | teaspoon | prepared mustard | |
| 1/4 | teaspoon | celery seeds | |
| 1/4 | teaspoon | black pepper | |
| 6 | cups | cabbage | shredded |
| 1 | cup | carrots | shredded |
In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed and pepper.
Add cabbage and carrots; toss gently to coat.
Cover; refrigerate until serving time, at least 2 hours.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 3.0g | 12% |
| Sugars 8.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 73% | Vitamin C | 56% | |
| Calcium | 5% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
THIS IS A MESSY CAKE TO MAKE, BUT WELL WORTH THE TROUBLE
Add your comment