Tastes Better From Scratch · by Lauren Allen★ 4.5 (2)
Coleslaw
NUTRITION · PER SERVING130M COOK
CAL 7%·PRO 3%
CARBS 9G26% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 11G71% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, tangy coleslaw made with cabbage, carrots, and a buttermilk dressing spiked with vinegar and Dijon. The vegetables soften slightly while staying crisp. A classic, refreshing side dish perfect with barbecue.
sideamericansaladgluten freevegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups green cabbage* (, thinly shredded )
- 4 cups purple cabbage* (, thinly shredded )
- 1 carrot* (, large, peeled and shredded (squeeze out excess moisture))
- 4 green onions (, chopped)
- 1/2 cup mayonnaise (, (Hellman's or Dukes))
- 1/3 cup buttermilk
- 1 1/2 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- 1 Tablespoons granulated sugar (, or more for sweeter)
- 1 1/2 teaspoons celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 130M
CAL 7%·PRO 3%
CARBS 9G26% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 11G71% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 154mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 59mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.