Nutritional breakdown based on 10 side serves.
Coleslaw is great with dishes with robust, rich flavours. Try it with my BBQ Black Bean Burger, a Jackfruit Burger or my easy Vegan Shawarma.
Celery seeds: if you can't find celery seeds, you can use celery salt. If you use celery salt, don't add the salt list in the recipe.
Tip 1: it's worth the effort to hunt down a good vegan yoghurt for this recipe. The salad is creamy and wonderful but doesn't coat your tongue the way mayonnaise can. I use Cocobella natural yoghurt here in Australia.
Tip 2: shred your cabbage in to bite-ish size pieces if you can...just makes the coleslaw easier to eat.
Tip 3: add the dressing in batches so that you can control how "wet" it is. While coleslaw is supposed to be creamy, you still want to enjoy the raw vegetables.
Tip 4: leave the salad to sit for at least an hour to soften and work its magic.
Calories: 106kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 237mg | Potassium: 148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2262IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg
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