Directions:
- In a large saucepan, combine the sugar, vinegar and oil. Bring to a boil, stirring occasionally. Remove from the heat; stir in celery seed. Cool completely.
- In two large bowls, combine the cabbage, carrots and onions. Add the celery seed mixture, sour cream, salt, pepper and mustard; mix well. Cover and refrigerate until chilled. Yield: 48-55 (3/4 cup) servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.86 Kcal (615 kJ) | ||
| Calories from fat | 83.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 14% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 120.58mg | 5% | |
| Potassium | 181.65mg | 4% | |
| Total Carbs | 16.35g | 5% | |
| Sugars | 12.83g | 51% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 29.1mg | 48% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 119.64 Kcal (501 kJ) | ||
| Calories from fat | 67.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 14% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 0% | |
| Sodium | 98.23mg | 5% | |
| Potassium | 147.98mg | 4% | |
| Total Carbs | 13.32g | 5% | |
| Sugars | 10.45g | 51% | |
| Dietary Fiber | 2.22g | 11% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 23.7mg | 48% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 31.4mg | 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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