Curry Coleslaw

Ingredients

• 1 small cabbage or 1/2 large cabbage head (1 3/4 pounds)
• 2 carrots (6 ounces), peeled
• ½ cup mayonnaise
• ¼ cup cider vinegar
• 2 tablespoons sugar
• 1 ½ teaspoons salt
• 2 teaspoons poppy seeds
• ½ teaspoon Tabasco sauce
• 1 ½ teaspoons curry powder

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    202 calories; 15 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 2 grams protein; 7 milligrams cholesterol; 739 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by cutting it into thin slices with a sharp knife. (You should have 8 to 9 lightly packed cups of cabbage.) Shred the carrots. (You should have 1 1/2 lightly packed cups of carrots.)
2. In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix well. Serve immediately, or cover and refrigerate. The coleslaw will keep for up to one day.