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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.
  • 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

  • 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.