Trisha Yearwood's Fourth of July Coleslaw

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" A lot of coleslaw recipes have sugar as an ingredient, but this one gets that bit of sweetness from salad of sweet pickles, which don't mask the fresh flavor of the cabbage and carrots" Trisha says.

Trisha Yearwood's Fourth of July Coleslaw
Photo: Jennifer Davick
Prep Time:
30 mins
Chill Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
10
Yield:
6 cups

Ingredients

  • 1 firm head green cabbage (2 lbs.)

  • 1 large carrot, peeled

  • ½ small sweet onion, such a Vidalia, peeled and chopped finely chopped

  • ¼ 0.5 cup diced salad pickles or chopped sweet pickles

  • ½ cup mayonnaise

  • ½ teaspoon salt

  • Pinch of black pepper

Directions

  1. Remove and discard any bruised or undesirable outside leaves from the head of cabbage. Quarter and core the cabbage and using a large chef's knife, or the shredding blade of a food processor, shred the cabbage. Grate the carrot and add it to the cabbage, tossing together to combine. Add the onion, pickles, mayonnaise, salt, and pepper. Stir together until thoroughly mixed. Chill for 1 hour before serving.

Nutrition Facts (per serving)

104 Calories
8g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 104
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 229mg 10%
Total Carbohydrate 7g 3%
Total Sugars 4g
Protein 1g 2%
Vitamin C 27.6mg 31%
Calcium 35mg 3%
Iron 0.4mg 2%
Potassium 164mg 3%
Folate, total 34.8mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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