iFoodReal · by Olena Osipov★ 5.0 (5)
Vinegar Based Coleslaw (No Mayo)
NUTRITION · PER SERVING50M COOK
CAL 3%·PRO 2%
CARBS 10G64% OF CAL
3G FIBER2G ADDED4G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 2G37% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp, tangy coleslaw made with vinegar instead of mayo, requiring just four ingredients. Light and fresh for summer cookouts and BBQs.
sidesaladdairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5 lbs green cabbage (medium thin shredded)
- 1 medium carrot (shredded)
- 1/2 tsp salt
- Ground black pepper (to taste)
- 1/4 cup white vinegar
- 1 tbsp cane sugar
- 1 tbsp olive oil (extra virgin)
At a glance
PER SERVING · TIME 50M
CAL 3%·PRO 2%
CARBS 10G64% OF CAL
3G FIBER2G ADDED4G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 2G37% OF CAL
0G SAT2G 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
- 20m
- Sodium
- 214mg
- Total sugar
- 6g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 244mg
- Calcium
- 50mg
- Iron
- 0.10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 214MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.