Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 medium white potatoes, peeled and sliced
- 1 small Savoy cabbage or 1/2 medium head green cabbage
- 1 carrot, shredded
- 4 scallions, green part only, chopped
- 2 tablespoons distilled white vinegar
- 1 1/2 teaspoons dry mustard powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper, or to taste
- 1 tablespoon canola oil
- 1/4 cup fat-free or low-fat buttermilk
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Directions
Put potatoes in a saucepan with 2 cups of water. Cook over medium-high heat until potatoes are still a little hard. (Do not cook potatoes until soft.) Drain and cut into strips. Set aside. Quarter cabbage. Remove core. Shred into 1/2-inch strips. In a large bowl, combine cabbage, carrots and scallions. In another bowl, mix vinegar, mustard powder, sugar, salt and pepper. Mix until sugar dissolves. Add in oil. Pour dressing over vegetables and mix. Add in potatoes and mix again. Cover and set aside for 15 minutes. Pour in buttermilk and mix. Cover and refrigerate for 6 hours. Makes 12 servings.