Coleslaw

1 Reviews
100% would make this recipe again

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

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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
2 tbsp celery seeds 18 g
1/2 cup mayonnaise 120 g
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

per 1 serving (150 g)

Amount

% Daily Value

Calories

200

Fat

16 g

25 %

Saturated 2.4 g
+ Trans 0.1 g

12 %

Cholesterol

10 mg

Sodium

290 mg

12 %

Carbohydrate

13 g

4 %

Fibre

3 g

13 %

Sugars

7 g

Net Carbs

10 g

Protein

2 g

Vitamin A

30 %

Vitamin C

39 %

Calcium

9 %

Iron

15 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 3
Other Foods ½
More info
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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

This recipe is in the following categories

Salads

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