Classically German
Coleslaw
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
408
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 4.26 g | (4 %) | ||
| Fat | 23.79 g | (21 %) | ||
| Carbohydrates | 44.51 g | (30 %) | ||
| Sugar added | 12.57 g | (50 %) | ||
| Roughage | 7.58 g | (25 %) |
more nutritional values
| Vitamin A | 0.29 mg | (36 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.42 mg | (29 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.27 mg | (2 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 14.34 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 136.8 mg | (144 %) | ||
| Potassium | 766.18 mg | (19 %) | ||
| Calcium | 158.31 mg | (16 %) | ||
| Magnesium | 14.61 mg | (5 %) | ||
| Iron | 1.71 mg | (11 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.18 mg | (2 %) | ||
| Saturated fatty acids | 3.42 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 smaller Green cabbage (about 1.2 kg)
- 2 onions
- 200 milliliters mild Vinegar
- 100 milliliters neutral vegetable oil
- 4 Tbsps sugar
- ½ Tbsp salt
- 1 tsp spicy Mustard
Preparation steps
1.
Remove the outer leaves from the cabbage. Halve the cabbage, then halve again. Remove the core. Julienne the quarters with a sharp knife or on a mandoline. Place the cabbage into a bowl.
2.
Peel and finely dice the onion.
3.
Bring the vinegar, onions, oil, sugar, and salt to a boil in a small saucepan. Remove the cooking liquid from the heat, and mix in the mustard. Pour the liquid over the cabbage, and mix well.
4.
Weigh down the coleslaw with a plate. Chill the coleslaw overnight in the refrigerator.
5.
Remove the coleslaw from the refrigerator at least 15 minutes before serving. Season to taste with salt. Garnish with chopped chives or tomatoes, and serve.
