Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad Dressing | 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
- 1 head green cabbage ( 8-10 cups)
- 1 large carrots, peeled and finely shredded ( hand-squeeze out any excess moisture completely)
- 4 green onions
- 2 teaspoons celery seeds ( optional, or to taste)
- 1 cup mayonnaise ( Hellman’s is best, do not use salad dressing)
- 1/4 cup milk ( light cream even better)
- 1/3 cup buttermilk
- 2 -3 tablespoons white vinegar
- 3 tablespoons fresh lemon juice ( use fresh only not bottled)
- 1/3 cup white sugar plus 2 tablespoons white sugar
- 1/2-1 teaspoon garlic powder
- 1 teaspoon seasoning sat, or to taste
- 1 teaspoon fresh ground black pepper, or to taste.
Directions
In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
Transfer to a large bowl.
With a fine shredder, shred the peeled carrots, then hand-squeeze to remove as much moisture as possible; add to the bowl.
Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
Mix the three veggies all together with a wooden spoon.
For the dressing; in a bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
Pour over the veggies in the bowl, and mix well to combine.
Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.