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Red cabbage, carrot & egg coleslaw
This red cabbage and carrot coleslaw has a little twist to it. Adding grated egg makes it almost a meal on itself.
Course
Appetizer, Brunch, Lunch, Salad, Side Dish, Starter
Cuisine
American, European Cuisine, Mediterranean
Prep Time
15
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
28
minutes
minutes
Servings
4
servings
Calories
220
kcal
Author
Ramona Sebastian
Equipment
grater
glass bowl (large)
chopping board
pan
Ingredients
For the salad:
4
medium
carrots
(organic)
4
eggs
(organic)
½
red cabbage
(organic)
1
small
red pepper
1
med
onion
(red)
¼
celeriac
or 1 teaspoon of celery seeds
parsley
(or coriander) finely chopped
½
teaspoon
salt
¼
teaspoon
pepper
For the dressing:
2
tablespoon
mayonnaise
I used
homemade healthy mayonnaise
1
tablespoon
cider vinegar
2-3
tablespoon
soured cream
or yogurt
1
teaspoon
honey
or maple syrup
Metric
-
US Imperial
Instructions
Boil the eggs for about 12-13' so they are as hard as they can be. When finished boiling, pour cold water over and set aside.
Shred the cabbage and place it in a big bowl. Sprinkle some salt and give it a good massage.
Add the shredded onion, chopped red pepper and the grated carrot.
Peel the eggs and grate them when cooled. Add to the cabbage.
Make the dressing, mix the dressing ingredients in a separate bowl. Add salt and pepper to taste.
Pour the dressing mixture over the cabbage one and give it a good old mix. Add some chopped herbs if you wish, parsley, coriander or dill and mix.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
23
g
|
Protein:
9
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
170
mg
|
Sodium:
516
mg
|
Potassium:
727
mg
|
Fiber:
6
g
|
Sugar:
11
g
|
Vitamin A:
12221
IU
|
Vitamin C:
92
mg
|
Calcium:
125
mg
|
Iron:
2
mg