Restaurant-Style Coleslaw Ii

1. In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

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Nutrient	Quantity
Total fats	49.2844 g
Protein	11.9252 g
Carbohydrates	116.7541 g
Energy	918.2221 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4179 g
Water	861.5521 g
Aspartic acid	1.0982 g
Calcium, Ca	369.8588 mg
Lutein + zeaxanthin	333.864 g
Fiber, total dietary	18.8831 g
Fatty acids, total saturated 22:0	0.08 g
Carotene, beta	2990.5824 g
Niacin	2.0846 mg
Vitamin A, RAE	340.2176 g
Arginine	0.6189 g
Riboflavin	0.4254 mg
Tocopherol, beta	0.0032 mg
Fatty acids, total polyunsaturated 15:0	0.0062 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0038 g
Fatty acids, total saturated 20:1	0.145 g
Glutamic acid	2.6464 g
Sodium, Na	1106.0224 mg
Fatty acids, total saturated 16:1 undifferentiated	0.539 g
Total lipid (fat)	49.2844 g
Manganese, Mn	1.2518 mg
Fructose	10.9201 g
Proline	0.5529 g
Fatty acids, total saturated 16:0	5.8424 g
Fatty acids, total saturated 8:0	0.0461 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0046 g
Sucrose	68.4157 g
Choline, total	100.1399 mg
Sugars, total	94.8861 g
Serine	0.5118 g
Fatty acids, total saturated 10:0	0.0535 g
Fatty acids, total saturated 18:0	1.1455 g
Vitamin B-6	0.9697 mg
Selenium, Se	7.657 g
Ash	7.7581 g
Vitamin D	1.22 IU
Menaquinone-4	0.61 g
Fatty acids, total saturated 18:1 undifferentiated	34.209 g
Pantothenic acid	1.9455 mg
Phenylalanine	0.348 g
Copper, Cu	0.2028 mg
Betaine	3.3676 mg
Thiamin	0.5023 mg
Retinol	33.25 g
Methionine	0.1427 g
Iron, Fe	3.5591 mg
Carbohydrate, by difference	116.7541 g
Phosphorus, P	269.3582 mg
Folate, total	322.9639 g
Tocopherol, gamma	0.0189 mg
Fatty acids, total saturated 4:0	0.0458 g
Lycopene	0.3775 g
Alanine	0.4023 g
Cholesterol	44.38 mg
Valine	0.4484 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	4.5168 g
Glycine	0.2677 g
Carotene, alpha	1347.6345 g
Glucose (dextrose)	12.4573 g
Fatty acids, total saturated 14:0	0.2007 g
Zinc, Zn	1.6967 mg
Isoleucine	0.3387 g
Maltose	0.0712 g
Fatty acids, total saturated 12:0	0.0477 g
Fatty acids, total polyunsaturated	4.9353 g
Fatty acids, total saturated 14:1	0.0008 g
Leucine	0.5098 g
Tocotrienol, alpha	0.2904 mg
Vitamin A, IU	6227.5601 IU
Folate, DFE	322.9639 g
Tryptophan	0.1067 g
Vitamin C, total ascorbic acid	277.2344 mg
Phytosterols	78.5845 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0034 g
Fatty acids, total saturated 20:0	0.0754 g
Fatty acids, total saturated 6:0	0.0458 g
Starch	0.4576 g
Lactose	3.0805 g
Tyrosine	0.2475 g
Vitamin B-12	0.4137 g
Vitamin K (phylloquinone)	608.2896 g
Fatty acids, total saturated	7.6399 g
Histidine	0.2279 g
Fatty acids, total monounsaturated	34.8939 g
Threonine	0.3927 g
Folate, food	322.9639 g
Fatty acids, total polyunsaturated 17:0	0.0232 g
Vitamin D (D2 + D3)	0.061 g
Fatty acids, total polyunsaturated 24:0	0.0278 g
Cryptoxanthin, beta	5.0769 g
Vitamin D3 (cholecalciferol)	0.061 g
Vitamin E (alpha-tocopherol)	3.9225 mg
Magnesium, Mg	100.7026 mg
Lysine	0.5073 g
Potassium, K	1474.15 mg
Cystine	0.1169 g
Fluoride, F	8.2423 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	0.25 cup	37.21	2.9158	1.9947
Salt	0.5 teaspoon	0	0	0
Cabbage	8 cups	178	41.296	0.712
Buttermilk	0.25 cup	0	0	0
Lemon juice	2.5 tablespoons	8.3875	2.6306	0.0915
Carrot	0.25 cup	13.12	3.0656	0.0768
Mayonnaise	0.5 cup	418.76	0	46.4
Pepper	0 teaspoon	0.7216	0.1839	0.0094
white sugar	0.33 cup	258	66.6533	0
white vinegar	1.5 tablespoons	4.023	0.0089	0