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Ingredients
1 head cabbage about 3 pounds, cored
1 large green bell pepper, cored and seeded
2 tomatoes
6 to 8 scallions, green parts only, sliced ¼-inch thick
2 cups mayonnaise
2 tablespoons hot horseradish
2 tablespoons yellow mustard
1 tablespoon sugar
⅓ cup white vinegar
½ teaspoon cayenne
½ teaspoon pepper
1 teaspoon kosher salt
Nutritional analysis per serving (12 servings)
8 grams carbs; 15 milligrams cholesterol; 304 calories; 8 grams monosaturated fat; 18 grams polyunsaturated fat; 4 grams saturated fat; 30 grams fat; 3 grams fiber; 403 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut cabbage, pepper and tomatoes into ¼-inch dice. Reserve a small handful of tomatoes and put rest of diced vegetables and scallions in a large bowl.
- Step 2
Combine mayonnaise, horseradish, mustard, sugar, vinegar, cayenne, pepper and salt. Just before serving, add half the dressing to vegetables and toss. Add more dressing to taste, if desired, and toss again. Garnish with reserved tomatoes.
Private Notes