Coleslaw
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This recipe for coleslaw is a modern classic with a superfood twist. Adding kale ups the ante when it comes to wellbeing, and provides an extra texture.
Ingredients
- 350 g white cabbage
- 250 g purple cabbage
- 150 g carrots
- 150 g kale
- 250 g Hellmann's Real Mayonnaise
- 2 grams salt
- black pepper to taste
- 100 g natural yogurt
Nutritional information
Amount per serving
Energy (kcal)
51kcal
Energy (kJ)
214kJ
Protein (g)
2.6g
Carbohydrate incl. fibre (g)
9.8g
Carbohydrate excl. fibre (g)
7.3g
Sugar (g)
3.2g
Fibre (g)
2.5g
Fat (g)
0.9g
Saturated fat (g)
0.4g
Unsaturated fat (g)
0.3g
Monounsaturated fat (g)
0.2g
Polyunsaturated fat (g)
0.2g
Trans fat (g)
0.0g
Cholesterol (mg)
2mg
Sodium (mg)
178mg
Salt (g)
0.45g
Vitamin A (IU)
6422IU
Vitamin C (mg)
61.8mg
Calcium (mg)
93mg
Iron (mg)
0.88mg
Potassium (mg)
391mg
Method
- 1 Thinly slice the cabbages and kale.
- 2 Next grate the carrots.
- 3 Take the mayonnaise chilled from the fridge, and in a large bowl, combine all the ingredients together so that they form a single consistency, bound together by the creamy mayo.