Creamy Cole Slaw

1 Reviews
100% would make this recipe again

A salad of cabbage and carrots in a spicy mayonnaise dressing.

A «Cole Slaw» is a salad of finely sliced raw cabbage in a seasoned mayonnaise vinaigrette. Apparently this name derives from the Dutch «koolsla» for «cabbage salad».

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Ingredients

??? vegan mayonnaise ???
??? creamy soy preparation for cooking ???
??? wine vinegar ???
??? Dijon mustard ???
??? horseradish ???
??? green cabbage, or Savoy, thinly sliced ???
??? carrots, grated ???
??? green onions/scallions, thinly sliced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A mandolin will make slicing the cabbage easier.

Method

  1. In a large bowl, add the mayonnaise, soy preparation, vinegar, mustard and horseradish.
  2. Prepare the cabbage, carrots and green onions. Thinly slice the cabbage and onions. Peel and grate the carrots. Add the vegetables to the bowl, add salt and pepper, then mix well. Cover with some plastic wrap and chill in the refrigerator for at least 1 h.
  3. Adjust the seasoning and serve.

Observations

Keep up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

160

Fat

12 g

19 %

Saturated 1.8 g
+ Trans 0 g

9 %

Cholesterol

0 mg

Sodium

220 mg

9 %

Carbohydrate

12 g

4 %

Fibre

4 g

16 %

Sugars

6 g

Net Carbs

8 g

Protein

3 g

Vitamin A

66 %

Vitamin C

51 %

Calcium

5 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Fibre, Potassium
Source of  :
Calcium, Iron, Magnesium, Manganese, Niacin, Phosphorus, Vitamin B1, Vitamin B6, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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