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Ingredients
- 1 head cabbage (2-lb.) with attractive outer leaves
- 2 med carrots peeled and coarsely grated
- 1 c. Spanish olives stuffed with pimientos (5 1/2- to 6-oz jar) sliced
- 3 Tbsp. best-quality prepared mayonnaise
- 3 Tbsp. minced chives
Directions
- Remove outer leaves from cabbage. Rinse and pat dry. Store in plastic food bag in refrigerator till ready to garnish slaw.
- Quarter cabbage and remove and throw away tough inner cores. Cut quarters into 1/4-inch-wide strips and chop strips finely. Measure sufficient to make 8 c.. Place in medium mixing bowl. Add in carrots and olives to bowl. Stir in mayonnaise and mix well. Let mix stand at cold room temperature or possibly cover with plastic wrap and chill at least 3 hrs or possibly longer.
- Makes 4 very generous servings.
- Serving Ideas : To serve, line shallow bowl with cabbage leaves. Stir chives into slaw and mound in bowl.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 291g | |
| Calories 242 | |
| Calories from Fat 177 | 73% |
| Total Fat 19.73g | 25% |
| Saturated Fat 2.63g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2049mg | 85% |
| Potassium 511mg | 15% |
| Total Carbs 18.4g | 5% |
| Dietary Fiber 8.7g | 29% |
| Sugars 7.35g | 5% |
| Protein 3.1g | 5% |
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