Cole Slaw, Jalapeno Lc-5.6/s(8)chile, ethnic- mexican, salad 1 head (2 lb) cabbage; cored, shredded 1 medium onion; chopped 3 pepper jalapeno; finely chopped 1/2 cup oil, olive 3 tablespoons vinegar, red wine 1 tablespoon Dijon mustard, Grey Poupon 1 teaspoon mustard seed 1 teaspoon salt 1/2 teaspoon pepper 3 cloves garlic; pressed Put shredded cabbage in large bowl and cover with boiling water. Let sit for 3 minutes and drain in colander. Add onions and chilies. Mix well. Whisk oil and vinegar in a bowl until emulsified. Whisk in remaining ingredients and let sit for 10 minutes. Pour over cabbage and mix well. Cover and refrigerate. Best when eaten the same day. NYC Nutrition Analysis (per serving or yield unit): water=127.3 g; calories=160.9; protein=2.05 g; total fat=13.99 g; carbohydrate=8.74 g; dietary fiber=3.11 g; ash=1.68 g; calcium=61.79 mg; phosphorus=38.2 mg; iron=0.92 mg; sodium=356.9 mg; potassium=325.8 mg; magnesium=22.35 mg; zinc=0.29 mg; copper=0.05 mg; manganese=0.26 mg; vitamin A=162.6 IU; vitamin E=1.85 mg ATE; thiamin=0.07 mg; riboflavin=0.05 mg; niacin=0.46 mg; pantothenic acid=0.19 mg; vitamin B6=0.17 mg; folate=54.12 ug; vitamin C=40.08 mg; saturated fat=1.87 g; monounsaturated fat=10.06 g; polyunsaturated fat=1.32 g; selenium=1.84 ug; refuse=15.82%; %cal as carb:prot:fat=21:5:74; WW Pts=3.77; (complete analysis) |
