6 Serves
141 Mins
1 g
6 g
6 g
Using a sharp knife and cutting board, finely shred the green cabbage and carrots.
Ingredients, vitamins, and health benefits
Green Cabbage
Carrots
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Vitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
114 mg / 4,700 mgSodium
349 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Place the shredded vegetables into a large mixing bowl.
In a separate small bowl, whisk together the mustard, sugar, lemon juice, and apple cider vinegar until the mixture is uniform.
Add the mayonnaise, salt, and black pepper to the dressing bowl and whisk again until the dressing is smooth.
Pour the prepared dressing over the cabbage and carrot mixture and toss thoroughly using salad tongs to ensure even coating.
Cover the bowl and refrigerate for at least 1 to 2 hours to allow the flavors to develop before serving.
Mustard
Sugar
Lemon Juice
Apple Cider Vinegar
Mayonnaise
Salt
Black Pepper
Vitamin A
205 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
24 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
114 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g