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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (326g) Recipe makes 6 servings |
||
| Calories 341 | ||
| Calories from Fat 9 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 425mg | 17% | |
| Potassium 488mg | 13% | |
| Total Carbohydrate 83.0g | 27% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 77.7g | ||
| Protein 3.1g | 6% | |
Mango Coleslaw - for Freezing
By: Sarah_Jayne
Dec 29, 2007
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Faye Jones. She didn't specify serving yield so I am guessing. I am actually fairly surprised to see fresh mango on the menu in 1980's Muir.
SERVES 6 -8
Ingredients
Syrup
- 1 cup vinegar
- 2 cups sugar
- 1/2 cup water
- 1 tablespoon celery seed
- 1 tablespoon mustard seeds
Directions
1
Grate cabbage and add salt. Let stand for 1 hour.2
Squeeze out and then add carrot and mango. Set aside.3
Boil syrup ingredients for 1 minute.4
Let stand until lukewarm; pour over cabbage.5
Freeze in containers the size you need for your family's needs.
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