Coleslaw With Pickled Vidalia Onions

By Glenn Collins

Published April 7, 1987

Total Time
10 minutes
Prep Time
10 minutes
Rating
4(10)
Comments
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Robin Frye, Performance Director

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Ingredients

Yield:4 servings

  • ¼ cup mayonnaise

  • 2 tablespoons sour cream

  • 2 tablespoons prepared mustard, Dijon-style

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • ¼ cup sweet pickled Vidalia onions, finely chopped

  • 4 cups shredded cabbage

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 9 milligrams cholesterol; 141 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 2 grams fiber; 254 milligrams sodium; 1 gram protein; 4 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

  1. Step 1

    In a large bowl mix together mayonnaise, sour cream, mustard, sugar, salt and pickled onions.

  2. Step 2

    Add shredded cabbage and mix thoroughly. Refrigerate several hours before serving.

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Comments

Bethy

Where are the directions for making the sweet pickled Vidalia onions, please?

Bethy

Where are the directions for making the sweet pickled Vidalia onions, please?

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