Smarter Coleslaw
Smarter Coleslaw - A delicious, low-calorie classic from southern Germany
Healthy, because
Even smarter
Nutritional values
The Bavarian white cabbage salad made from fresh white cabbage is always good: whether simply as a side dish with roast or grilled meat or with bread as a vegetarian main course. Let the white cabbage salad taste good with Kumpir. Either way, the cabbage shines with lots of fibre and vitamin C.
The southern German favourite dish white cabbage salad can be prepared very well: It stays fresh in the refrigerator for up to three days. By the way, kneading the cabbage causes the cell structure to be broken up, making the cabbage pleasantly soft.
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 202 μg | (337 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Green cabbage
- 2 tsps salt
- 2 onions
- 3 Tbsps White vinegar
- 1 tsp sugar
- 1 tsp Caraway
- peppers
- 3 Tbsps Corn oil
Kitchen utensils
Preparation steps
Rinse cabbage, remove the outer leaves and cut cabbage into quarters. Remove hard core from each quarter.
Use mandoline or a large knife to finely shred cabbage.
In a bowl, mix cabbage with salt and knead vigorously with your hands until cabbage releases a milky liquid. Let stand 30 minutes.
Meanwhile, peel and dice onions.
Drain cabbage in a sieve and squeeze to remove liquid. Return to bowl.
Add onions, vinegar, sugar and caraway seeds. Knead with your hands for a few minutes and then let stand another 15 minutes.
Season slaw with salt and pepper to taste. Add oil and mix well just before serving.
