Coleslaw
(2 votes)
(2 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 130.5 μg | (218 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Green cabbage
- 1 carrot
- 1 Apple
- 2 eggs
- 1 Tbsp butter
- 60 milliliters Whipped cream
- 1 tsp salt
- 1 tsp mustard powder
- 1 Tbsp Pastry flour
- 1 Tbsp sugar
- 60 milliliters White vinegar
Preparation steps
1.
Mix the vinegar, 50 ml (approximately 2 ounces) of water, sugar, flour, mustard powder, and salt in a pot. Bring to a boil, stirring constantly. Add the cream and butter, and continue to cook until the butter has melted. Whisk the eggs together. Add 2-3 tablespoons of the hot liquid into the eggs, then add to the pot and stir thoroughly.
2.
Continue stirring until the mixture thickens, making sure that it doesn't boil. Rinse, trim, and julienne the cabbage. Peel and finely grate the carrot. Rinse, and coarsely grate the apples. Mix the cabbage, apples, and carrots together. Pour the sauce over the cabbage mixture, and toss thoroughly to combine. Season to taste, and let infuse for 2-3 hours before serving.
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