Coleslaw With Pickled Vidalia Onions

By Glenn Collins

Total Time
10 minutes
Prep Time
10 minutes
Rating
4(9)
Comments
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Robin Frye, Performance Director

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Ingredients

Yield:4 servings
  • ¼cup mayonnaise
  • 2tablespoons sour cream
  • 2tablespoons prepared mustard, Dijon-style
  • 1teaspoon sugar
  • ½teaspoon salt
  • ¼cup sweet pickled Vidalia onions, finely chopped
  • 4cups shredded cabbage
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

141 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 254 milligrams sodium

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.

Ratings

4 out of 5
9 user ratings
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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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