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Ingredients
- 1/4 c. green bell pepper, minced
- 4 c. minced Chinese napa cabbage (see note)
- 1/4 bn watercress, minced
- 8 x stuffed olives, sliced
- 1/2 tsp dry mustard
- 1 tsp celery seeds
- 2 Tbsp. granulated sugar
- 3 Tbsp. vegetable oil
- 1/3 c. vinegar
- 1 Tbsp. minced canned pimiento Salt and pepper to taste
Directions
- Place the green pepper, cabbage, watercress and olives in a large bowl. Cover and chill. In a jar, combine mustard, celery seeds, sugar, oil, vinegar, pimiento and salt and pepper to taste. Cover. Before serving, shake the jar and pour the dressing over the vegetables. Toss till combined.
- Note: Napa cabbageis may be available at Asian markets, or possibly you can substitute regular green cabbage. For crunchy coleslaw, cut the cabbage in half and soak it in salted ice water for about 1 hour; drain well. Refrigeratethe cabbage and cut it into thin strips.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 644g | |
| Calories 578 | |
| Calories from Fat 405 | 70% |
| Total Fat 45.8g | 57% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 449mg | 19% |
| Potassium 541mg | 15% |
| Total Carbs 39.14g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 26.49g | 18% |
| Protein 5.83g | 9% |
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