Grammy's Kitchen · Coleslaw · Coleslaw
One of 61 coleslaw recipes we measured
from www.skinnytaste.com
33 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 19% | 16% |
| acid | 5% | 5% |
| sweetener | 0% | 3% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 270 g | 3 cups green cabbage (shredded) |
| 180 g | 2 cups purple cabbage (shredded) |
| 128 g | 1 cup carrot (shredded) |
| 1 tablespoon shallots (minced) | |
| 9 g | 2 teaspoons Dijon mustard (whole grain or smooth) |
| 30 g | 2 tablespoons white wine vinegar |
| 110 g | 1/2 cup light mayonnaise |
| 3 g | 1/2 teaspoon kosher salt |
| black pepper (to taste) |
Method: 3 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good but one important change for me...used full fat avocado mayo instead...or any mayo, to reduce the sugar...reduced fat foods are higher in sugar which is an important thing for us to avoid. GREAT RECIPE thank you” — a cook, 5.0★
“Loved this recipe and will definitely make again! I do not like sweet coleslaw, so this recipe was perfect. I used a colorful slaw mix from the store and penzeys dried shallots, then followed the recipe exactly. Yum” — a cook, 5.0★