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Veggie Slaw

  • 9servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Broccoli - (abt 3 cups florets)

  2. 1/2 Cauliflower - (abt 2 cups florets)

  3. 5 Baby carrots

  4. 1 1/2 small regular carrots

  5. 1/2 Sweet onion (small)

  6. 1/2 lb 227g / 8oz Bacon - cooked crisp,

  7. 1 cup 146g / 5.1oz Shredded cheddar cheese

  8. 1 cup 237ml Mayonnaise

  9. 2 tablespoons 30ml Granular sugar substitute

  10. 2 tablespoons 30ml Cider vinegar

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. In a food processor pulse broccoli, cauliflower, carrots and onion separately until vegetables are the size of peas. (If you don't have a processor, very finely chop the vegetables.) Place in large bowl. Add bacon and cheese to the vegetable mixture.

  2. In a small bowl whisk mayonnaise, sugar substitute, vinegar, salt and pepper to combine. Pour dressing over vegetable mixture and stir until ingredients are thoroughly combined.

  3. This recipe yields 9 servings.

  4. Carbohydrates: 5 grams Net Carbs: 3.5 grams Fiber: 1.5 grams Protein: 7 grams Fat: 28 grams Calories: 298

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