Directions:
- Working in batches, pulse the vegetables in a food processor until finely chopped. Transfer to a large bowl and toss well. Stir in the sugar.
- In a small saucepan, combine the vinegar, oil, dry mustard, celery seeds and salt and bring to a boil. Pour the dressing over the slaw and toss well. Refrigerate overnight. Just before serving, drain the slaw and stir in the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.63 Kcal (1518 kJ) | ||
| Calories from fat | 220.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.51g | 38% | |
|---|---|---|---|
| Sodium | 516.9mg | 22% | |
| Potassium | 607.12mg | 13% | |
| Total Carbs | 35.35g | 12% | |
| Sugars | 25.71g | 103% | |
| Dietary Fiber | 8.29g | 33% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 82.6mg | 138% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 119.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 89.15 Kcal (373 kJ) | ||
| Calories from fat | 54.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 38% | |
|---|---|---|---|
| Sodium | 127.08mg | 22% | |
| Potassium | 149.26mg | 13% | |
| Total Carbs | 8.69g | 12% | |
| Sugars | 6.32g | 103% | |
| Dietary Fiber | 2.04g | 33% | |
| Protein | 0.73g | 6% | |
| Vitamin C | 20.3mg | 138% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.1mg | 2% | |
| Calcium | 29.4mg | 12% | |
* 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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