Trisha Yearwood's Fourth of July Coleslaw

" A lot of coleslaw recipes have sugar as an ingredient, but this one gets that bit of sweetness from salad of sweet pickles, which don't mask the fresh flavor of the cabbage and carrots" Trisha says.

5 users rated this recipe an average rating of 4.0
  • Makes: 10 servings
  • Yields: 6 cups
  • Prep: 30 mins
  • Chill: 1 hr
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Trisha Yearwood's Fourth of July Coleslaw
firm head green cabbage (2 lbs.)
large carrot, peeled
small sweet onion, such a Vidalia, peeled and chopped finely chopped
1/2 cup diced salad pickles or chopped sweet pickles
cup mayonnaise
teaspoon salt
Pinch of black pepper
  1. Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter and core the cabbage and using a large chef's knife, or the shredding blade of a food processor, shred the cabbage. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt, and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.
Nutrition Facts (Trisha Yearwood's Fourth of July Coleslaw)
    Per serving:
  • 104 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 5 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 5 mg chol.,
  • 229 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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