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Fourth of July Coleslaw

Makes: 10 servings Yield: 6 cups
Prep 30 mins Chill 1 hr
Trisha Yearwood's Fourth of July Coleslaw
Ingredients
  • 1  firm head green cabbage (2 lbs.)
  • 1  large carrot, peeled
  • 1/2  small sweet onion, such a Vidalia, peeled and chopped finely chopped
  • 1/4 1/2 cup  diced salad pickles or chopped sweet pickles
  • 1/2  cup  mayonnaise
  • 1/2  teaspoon  salt
  •  Pinch of black pepper
Directions

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 104,
  • Fat, total (g) 8,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 5,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 1,
  • vit. A (IU) 145,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 35,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 229,
  • Potassium (mg) 164,
  • calcium (mg) 35,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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