Directions:
- In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
- In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.98 Kcal (850 kJ) | ||
| Calories from fat | 135.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 23% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 4% | |
| Sodium | 463.98mg | 19% | |
| Potassium | 249.03mg | 5% | |
| Total Carbs | 15.14g | 5% | |
| Sugars | 11.42g | 46% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 108.76 Kcal (455 kJ) | ||
| Calories from fat | 72.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 23% | |
|---|---|---|---|
| Cholesterol | 6.53mg | 4% | |
| Sodium | 248.6mg | 19% | |
| Potassium | 133.43mg | 5% | |
| Total Carbs | 8.11g | 5% | |
| Sugars | 6.12g | 46% | |
| Dietary Fiber | 1.54g | 11% | |
| Protein | 1.43g | 5% | |
| Vitamin C | 16.2mg | 50% | |
| Calcium | 48.7mg | 9% | |
* 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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