Pink Coleslaw

By Laura Cunningham

Total Time
About 7 hours
Rating
4(12)
Comments
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Ingredients

Yield:Six to eight servings
  • 1head red cabbage
  • 2tablespoons white-wine vinegar
  • ½cup mayonnaise
  • 1tablespoon caraway seeds
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

136 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 112 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shred the red cabbage into a large bowl. Mix in the vinegar. Add mayonnaise to taste. Sprinkle with the caraway seeds. Mix well and refrigerate, covered, for 6 to 8 hours.

Tip
  • Because Len knew I chose food by its color, he perfected pink coleslaw, which I would eat, while steadfastly refusing white coleslaw.

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Ratings

4 out of 5
12 user ratings
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