** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine the dressing ingredients in a plastic bag large enough to hold the cabbage.
2. Shred the cabbage finely. Add cabbage, toss it with the dressing and allow the mixture to macerate for at least 2 hours.
3. Transfer the salad and dressing to a serving bowl, sprinkle with the carrot and serve.
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Dietary Notes:
This recipe is low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 28.25 per serving
This recipe is high in Vitamin A with 57% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Shellfish, MSG, Sulfites, Cabbage, Garlic, Natural Sweeteners, Vinegar allergies.
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