Directions:
- With a large chef knife, shave cabbage to about 1/8 maximum.
- Grate or cut carrots to matchstick size pieces.
- Cut up spring onions to 1/8 wide rings, use the green portion.
- Mix mayo, vinigar, pepper, sugar/splenda and paprika in a bowl.
- Add shredded vegitables to the bowl and combine.
- Put it all in a zip lock bag and referigerate.
- Best after 12 hours but can be eaten as soon as chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.18 Kcal (897 kJ) | ||
| Calories from fat | 185.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.66g | 32% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 4% | |
| Sodium | 202.94mg | 8% | |
| Potassium | 198.05mg | 4% | |
| Total Carbs | 6.68g | 2% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 186.1 Kcal (779 kJ) | ||
| Calories from fat | 161.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 32% | |
|---|---|---|---|
| Cholesterol | 10.04mg | 4% | |
| Sodium | 176.34mg | 8% | |
| Potassium | 172.09mg | 4% | |
| Total Carbs | 5.8g | 2% | |
| Sugars | 3.08g | 14% | |
| Dietary Fiber | 2.31g | 11% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 20.4mg | 39% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.8mg | 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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