Coleslaw
Moderate nutritional value
Shredded raw cabbage and carrot in a creamy mayonnaise dressing.
Coleslaw is finely shredded raw cabbage and carrot in a sweet, tangy dressing of mayonnaise, vinegar and sugar, a standard side for barbecue and fried chicken. Most of its calories come from the dressing: it is fairly high in fat and has about 9.5 g of sugars per 100 g, mostly added. Replacing half the mayonnaise with plain yogurt and using less sugar gives a lighter slaw.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 0.9g | 1.6% |
| Fat | 12g | 17.1% |
| Carbs | 12g | 4.0% |
| Simple Sugars | 4.2g | Estimate |
| Complex Carbs | 5.9g | Estimate |
| Fiber | 1.9g | 7.6% |
| Water | 74g | 3.0% |
| Calories | 159 | 7.1% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.89 | g | 9.4% |
| Monounsaturated | 2.71 | g | 10.8% |
| Polyunsaturated | 7.12 | g | 54.8% |
| Omega-3 | 2.136 | g | Estimate |
| DHA | 1 | mg | 0.1% |
| Omega-6 | 4.984 | g | Estimate |
| Trans | 0.03 | g | 1.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 24.1 | mg |
| Vitamin E | 0.69 | mg |
| Selenium | 0.66 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 74 | mcg | 8.2% |
| vitamin B1 | 0.048 | mg | 4.0% |
| vitamin B2 | 0.036 | mg | 2.8% |
| vitamin B3 | 0.238 | mg | 1.5% |
| vitamin B6 | 0.097 | mg | 5.7% |
| vitamin B9 | 30.4 | mcg | 7.6% |
| vitamin B12 | 0.02 | mcg | 0.8% |
| vitamin C | 24.1 | mg | 26.8% |
| vitamin D | 0.033 (1 IU) | mcg | 0.2% |
| vitamin E | 0.688 | mg | 4.6% |
| vitamin K | 76.3 | mcg | 63.6% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 33.5 | mg | 3.4% |
| iron | 0.45 | mg | 2.5% |
| magnesium | 10.1 | mg | 2.5% |
| phosphorus | 25 | mg | 3.6% |
| potassium | 148 | mg | 5.7% |
| sodium | 294 | mg | 12.8% |
| zinc | 0.178 | mg | 1.6% |
| copper | 0.024 | mg | 2.7% |
| manganese | 0.147 | mg | 6.4% |
| selenium | 0.655 | mcg | 1.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 18 | mg | 2.6% | 91% |
| Isoleucine | 30 | mg | 2.1% | 81% |
| Leucine limiting | 42 | mg | 1.5% | 56% |
| Lysine | 41 | mg | 2.0% | 69% |
| Methionine | 27 | mg | 2.6% | 95% |
| Phenylalanine | 49 | mg | 2.8% | 97% |
| Threonine | 39 | mg | 3.7% | 127% |
| Tryptophan | 9 | mg | 3.2% | 111% |
| Valine | 38 | mg | 2.1% | 77% |
Compare with other products
Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Green cabbage 1/2 medium head (450 g)
- Carrot 1 medium (60 g)
- Onion 20 g
- Mayonnaise 110 g
- Sugar 45 g
- Cider vinegar 2 tbsp
- Salt 1/2 tsp
- Celery seed 1/2 tsp
- Black pepper to taste
Instructions
- 1
Remove the core and shred the cabbage finely with a sharp knife or a mandoline.
- 2
Peel and coarsely grate the carrot, and finely grate the onion.
- 3
Whisk the mayonnaise, sugar, vinegar, salt, celery seed and pepper until the sugar dissolves.
- 4
Put the cabbage, carrot and onion in a large bowl.
- 5
Pour over the dressing and toss until everything is evenly coated.
- 6
Cover and refrigerate for at least 60 minutes so the cabbage softens slightly.
- 7
Stir well before serving.