My Favorite Coleslaw Recipe

June Martin, RD. Photo for illustrative purposes only.

My Favorite Coleslaw Recipe

This was my grandmother’s recipe and shockingly there’s no salt in it. Unlike the traditional creamy dressings this one is very light-tasting. If you don’t have the time or energy to shred or chop the cabbage, buy the pre-shredded coleslaw blend available in your supermarket.

Ingredients

Salad:

  • 1 head cabbage, shredded or chopped
  • 1 carrot, grated

Dressing:

  • 1/3 cup white vinegar (or try with half white vinegar and half apple cider or raspberry vinegar)
  • 1/3 cup white sugar
  • 1/3 cup canola oil (or less)
  • 1 tsp celery seed

Directions

In small saucepan bring the dressing ingredients to a boil on high heat while stirring constantly.  Remove from heat and pour over prepared vegetables.

Toss to mix, cover and refrigerate.

Salad is best if made early in the day or the night before and keeps well.

Nutrient Analysis

Calories: 100 KCal

Protein: 1.2 g

Carbohydrates: 11 g

Fibre: 1.5 g

Total Fat: 6.5 g

Sodium: 17.5 mg

Phosphorus: 20 mg

Potassium: 206 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 1/2 cup

Renal and Diabetic Exchanges

1 vegetable

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