Healthy Coleslaw Recipe


Nutrition

Cal/Serving: 200
Daily Value: 10%
Servings: 12

Low-Carb
Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat18g28%
Saturated2g9%
Carbs9g3%
Fiber2g7%
Sugars7g0%
Protein1g1%
Sodium217mg9%
Calcium21mg2%
Magnesium7mg2%
Potassium138mg4%
Iron0mg1%
Zinc0mg1%
Phosphorus17mg2%
Vitamin A4275IU85%
Vitamin C12mg20%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg1%
Niacin (B3)0mg2%
Vitamin B60mg3%
Folic Acid (B9)17µg4%
Vitamin E5mg27%
Vitamin K26µg32%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated13g0%
Have a question about the nutrition data? Let us know.

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Elana Amsterdam

I made this coleslaw for our little July 4 barbecue. It is based on a recipe from the Joy of Cooking. Of course that one has a lot of unhealthy ingredients like sugar, white vinegar, and mayonnaise, so mine is slightly different. It’s a new twist on everyone’s old favorite. And yes, you have permission to make it with green cabbage instead of purple. 

INGREDIENTS

  • 5 cups grated purple cabbage
  • 5 carrots, peeled and grated
  • 1 cup grapeseed oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup agave nectar
  • 1 teaspoon Celtic sea salt

DIRECTIONS

Combine the grated cabbage and carrots in a large bowl. In a separate bowl, add the grapeseed oil, apple cider vineger, and agave nectar. Toss well with the cabbage and carrots. Season with salt and toss again before serving. 

Recipe Details

Servings: 12
Cuisine: American
Special Designations: Low-fat, Healthy

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