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    You are in: Home / Recipes / Cool and Crunchy Coleslaw Recipe
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    Cool and Crunchy Coleslaw

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    StevenHB's Note:

    I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Finely slice the cabbage, green pepper, and onion into a large bowl - I use a mandoline for thin and even slices. If you do likewise, be very careful not to cut yourself.
    2. 2
      Grate the carrot into the bowl with the cabbage mixture.
    3. 3
      Sprinkle 3/4 cup of sugar on the cabbage mixture and toss.
    4. 4
      In a non-reactive small saucepan over medium heat, combine remaining ingredients (1/4 cup sugar, vinegar, oil (original recipe called for 3/4 cup, which was overwhelmingly oily), salt, and dry mustard. Bring to a boil, stirring often.
    5. 5
      Pour vinegar mixture over cabbage mixture. Toss well.
    6. 6
      Cover and refrigerate for at least one hour before serving but this slaw will last for at least several days.

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    Nutritional Facts for Cool and Crunchy Coleslaw

    Serving Size: 1 (155 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 140.7
     
    Calories from Fat 42
    30%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 600.8 mg
    25%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 2.6 g
    10%
    Sugars 20.4 g
    81%
    Protein 1.3 g
    2%

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