Coleslaw

1 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? green cabbage, minced ???
??? carrots, grated ???
??? celery, finely minced ???
??? green onions/scallions, minced ???
??? celery seeds ???
??? mayonnaise ???
??? apple cider vinegar ???
??? sucanat ???
??? Tabasco sauce ???
??? salt ???
??? ground pepper ???

Method

  1. Put all the salad ingredients (green cabbage, carrots, celery, green onions, celery seeds) in a bowl and mix.
  2. In another bowl, mix the ingredients for the sauce with a whisk and pour over the coleslaw.
  3. Refrigerate for at least 4 hours before serving.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

200

Fat

16 g

25 %

Saturated 2.4 g
+ Trans 0.1 g

12 %

Cholesterol

10 mg

Sodium

290 mg

12 %

Carbohydrate

13 g

4 %

Fibre

3 g

13 %

Sugars

7 g

Net Carbs

10 g

Protein

2 g

Vitamin A

30 %

Vitamin C

39 %

Calcium

9 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Vitamin A, Vitamin K
Good source of  :
Magnesium, Manganese, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Fibre, Iron, Omega-3, Omega-6, Phosphorus, Potassium, Vitamin B1, Vitamin E, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 3
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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