Benefits of eating Coleslaw

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Coleslaw Quick Facts
Name: Coleslaw
Major nutrients Total Fat (238.57%)
Vitamin K (132.67%)
Sodium (118.33%)
Vitamin D (53.33%)
Vitamin E (51.33%)
Coleslaw is also called slaw or cole slaw, is a salad which consists of finely shredded raw cabbage with salad dressing commonly mayonnaise or vinaigrette. It is prepared with vinaigrette those benefits from long lifespan allowed by pickling. It is served as a side dish and is provided by some fast food chains in United States. It is the combination of various ingredients and each proves distinct personality to the Coleslaw recipe. Traditional recipes comprise of buttermilk with spices and vinegar and some includes jicama, shredded carrots, raisins and other ingredients. The vital ingredient is raw, shredded cabbage that makes Coleslaw a healthy menu option.


The word “coleslaw” was derived in 18th century as an anglicisation of Dutch term “koolsla” which means cabbage salad. The 1770 recipe book contains recipe associated with a recipe which contains the mixture of cabbage, vinegar, melted butter and oil. Coleslaw recipe commonly prepared is fairly young as mayonnaise was created during mid-18th century.

According to The Joy of Cooking (1997), raw cabbage is the vital ingredient in Coleslaw. The dressing, type of cabbage and added ingredients varies widely. Listed ingredients are mayonnaise, vinaigrette, sour cream, pineapple, bacon, bell peppers, carrots, onions, pickles and herbs.

Classic Coleslaw


  • 1 cup mayonnaise
  • 1 tablespoon honey
  • 1½ tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • ¾ teaspoon celery seeds
  • ½ medium green cabbage, very thinly sliced (about 4 cups)
  • ½ teaspoon freshly ground black pepper
  • ½ medium red cabbage, very thinly sliced (about 4 cups)
  • 2 medium carrots, peeled; julienned or grated


In a large bowl, whisk mayonnaise, honey, vinegar, salt, celery seeds and pepper to combine. Then add green and red cabbage and carrots for dressing and toss to coat. Cover it and chill until ready to serve.

Creamy Coleslaw


  • 1 head green cabbage, finely shredded
  • 3/4 cup best-quality mayonnaise
  • 2 large carrots, finely shredded
  • 2 tablespoons grated Spanish onion
  • 2 tablespoons sour cream
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar, or to taste
  • 2 teaspoons celery salt
  • 1 tablespoon dry mustard
  • Salt and freshly ground pepper


In a large bowl, mix shredded cabbage and carrots. Whisk mayonnaise, onion, sour cream, sugar, vinegar, celery salt, mustard, salt and pepper in a medium bowl. Then add to the cabbage mixture. Combine well and taste for seasoning. Add more salt, sugar or pepper if desired.


  • Its excessive consumption results in increase intestinal gas that causes flatulence and bloating due to trisaccharide raffinose.
  • Too much consumption also causes blockage of intestines and diarrhea.

How to Eat         

  • Coleslaw is consumed with fried chicken, barbecued meats and is accompanied by French fries or potato salad.
  • It also may be used as an ingredient for sandwich and is placed on barbecue sandwiches, hot dogs and hamburgers along with chili and hot mustard.






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