Recipe courtesy Tyler Florence, 2007, Food TV Difficulty: Easy Prep Time: 10 minutes Yield: 6 to 8 servings Love this recipe. I always make it for summer bbq's and it's always a huge hit.
| 1 | cup mayonnaise |
| 1 | tablespoon Dijon mustard |
| 1 | tsp extra-virgin olive oil |
| 1 | lemon, 1/2 juiced |
| 1 | Salt |
| 1 | freshly ground black pepper |
| 1 | tablespoon red wine vinegar |
| 1 | tablespoon sugar or pinch |
| 10 | ounce cabbage, store-bought bag of slaw mix (containing red and green cabbage and carrots) |
In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.Categories
Vegetables, Salads, Side Dish, American, Fourth of July, Advance
| Nutrition Facts | ||||||
Serving Size 84.3g |
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Amount Per Serving |
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Calories 138 Calories from Fat
95 |
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% Daily Value* |
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Total Fat
10.5g 16%
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Saturated Fat
1.5g 7%
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Cholesterol
8mg 3%
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Sodium
256mg 11%
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Total Carbohydrates
12.2g 4%
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Dietary Fiber
1.5g 6%
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Sugars
4.8g |
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Protein
1.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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