Coleslaw

Coleslaw

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

6 servings
Preparation 15 min
Standing 4 h

200 calories per serving 


Ingredients

1/2 green cabbage, minced   500 g
1 carrots, grated   100 g
2 stalks celery, finely minced   140 g
2 green onions/scallions, minced   30 g
2 tbsp celery seeds   18 g
1/2 cup mayonnaise   125 mL
1/4 cup apple cider vinegar   65 mL
2 tbsp sucanat   26 g
3 drops Tabasco sauce   0.63 mL
1/2 tsp salt   2 g
1/2 tsp ground pepper   2 g

Method

  1. Put all the salad ingredients (green cabbage, carrots, celery, green onions, celery seeds) in a bowl and mix.
  2. In another bowl, mix the ingredients for the sauce with a whisk and pour over the coleslaw.
  3. Refrigerate for at least 4 hours before serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (150g)

Amount

% DV*

* DV = Daily Value

Calories

200

Fat

16 g

25 %

Saturated 2.5 g
+ Trans 0.1 g

12 %

Cholesterol

5 mg

Sodium

290 mg

12 %

Carbohydrate

13 g

4 %

Fibre

3 g

13 %

Sugars

7 g

Protein

2 g

Vitamin A

30 %

Vitamin C

40 %

Calcium

10 %

Iron

15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Source of :
Calcium, Copper, Fibre, Iron, Omega-3, Omega-6, Phosphorus, Potassium, Vitamin B1, Vitamin E, Zinc
Good source of :
Magnesium, Manganese, Vitamin B6, Vitamin C
Excellent source of :
Folacin, Vitamin A, Vitamin K

More info


This recipe is in the following categories: Salads | Diabetes-friendly | Halal | Kosher | Source of Omega-3 | Vegetarian

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