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For Dressing: |
3 tablespoons cider vinegar |
1 tablespoon sugar |
2 cups (16 fl oz/500 ml) mayonnaise |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
3 tablespoons finely chopped fresh parsley |
For Salad: |
1/2 small head red cabbage, shredded (about 3 cups/9 oz/280 g) |
1 small head green cabbage, shredded (about 5 cups/15 oz/470 g) |
2 carrots, peeled and shredded (about 1 cup/5 oz/155 g) |
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FOR DRESSING: In a
large serving bowl, stir together the vinegar, sugar, mayonnaise, salt,
pepper and parsley until well blended. |
FOR SALAD: Add the
shredded red cabbage, shredded green cabbage and shredded carrot to the
dressing and, using tongs, toss to coat all the vegetables
evenly. |
Cover with plastic
wrap and chill for at least 2 hours or for up to 8 hours before
serving. |
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Nutrition Facts | |
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Serves
8 Facts per Serving |
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Calories: | 419 |
Carbohydrates: | 7g | Cholesterol: | 32mg |
Fat: | 43g |
Fiber: | 1g | Protein: | 1g |
Sodium: | 396mg | ||||
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