Directions:
- Mix mayo, seasoning salt, pepper, sugar, and lemon-pepper in a bowl.
- Slowly add vinegar to mixture until combined.
- Set aside in fridge for 30 minutes.
- In a food processor, add half the cabbage, in chunks, carrots, parsley, and onion.
- Pulse until nicely chopped, but not mushy.
- Thinly slice the other half of the cabbage.
- In a bowl, combine the processed mixture, the sliced cabbage, and the dressing, and toss.
- Let rest for at least an hour. Overnight is best.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.48 Kcal (1212 kJ) | ||
| Calories from fat | 247.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.52g | 42% | |
|---|---|---|---|
| Cholesterol | 15.5mg | 5% | |
| Sodium | 458.45mg | 19% | |
| Potassium | 215.98mg | 5% | |
| Total Carbs | 9.97g | 3% | |
| Sugars | 6.8g | 27% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 31.3mg | 52% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 192.44 Kcal (806 kJ) | ||
| Calories from fat | 164.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.29g | 42% | |
|---|---|---|---|
| Cholesterol | 10.3mg | 5% | |
| Sodium | 304.77mg | 19% | |
| Potassium | 143.58mg | 5% | |
| Total Carbs | 6.63g | 3% | |
| Sugars | 4.52g | 27% | |
| Dietary Fiber | 2g | 12% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 20.8mg | 52% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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