4 Serves
20 Mins
Using a mandoline or a sharp knife, thinly slice the green cabbage, carrots, and onion or green onions, then transfer the vegetables into a large mixing bowl.
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Vitamin K
143 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
284 mg / 4,700 mgSodium
251 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a separate small bowl, whisk together the white vinegar, mayonnaise, mustard, caraway seeds, sugar, and salt and pepper until the dressing is smooth and the sugar and salt are completely dissolved.
Pour the prepared dressing over the sliced vegetables and toss thoroughly until every piece is evenly coated.
59
g7
g30
g
