Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
370
Calories
14g
Protein
15g
Fat
51g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 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
- =
- 6 cup Finely shredded cabbage
- 2 med Carrots, finely shredded
- 1 sm Onion, finely chopped
- 1 sm Green pepper, finely chopped
- 3/4 cup Oil
- 1/3 cup Vinegar
- 1/3 cup Water
- 1 cup Sugar
- 1/4 tsp Mustard seed
- 1 tsp Salt
- 1 tsp Celery seed
- 1 pkt (3-oz) lemon gelatin
- =
Directions
1
Combine all vegetables and toss with oil.
2
Combine remaining ingredients except gelatin.
3
Add lemon gelatin.
4
Stir to dissolve.
5
Pour over slaw and toss well.
6
Cover and chill overnight or at least 6 hours.
Recipe sourced from
fandom