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    Benefits of eating Coleslaw

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    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.

    History

    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

    Ingredients:

    • 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

    Directions:

    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

    Ingredients:

    • 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

    Directions:

    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.

    Precautions                                                                                                 

    • 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.

    References:

    https://www.bonappetit.com/recipe/classic-coleslaw

    https://www.foodnetwork.com/recipes/bobby-flay/creamy-cole-slaw-recipe-1942541

    https://en.wikipedia.org/wiki/Coleslaw

    https://www.npr.org/templates/story/story.php?storyId=12570289

    http://www.healthguidance.org/entry/16936/1/The-Nutritional-Benefits-of-Coleslaw.html

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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%)
    Name Coleslaw
    Major Nutritions Total Fat (lipid) 83.5 g (238.57%)
    Vitamin K (phylloquinone) 159.2 µg (132.67%)
    Sodium, Na 1775 mg (118.33%)
    Vitamin D (Cholecalciferol) 8 µg (53.33%)
    Vitamin E (alpha-tocopherol) 7.7 mg (51.33%)
    Carbohydrate 59.5 g (45.77%)
    Vitamin B-12 (Cobalamine) 0.53 µg (22.08%)
    Manganese, Mn 0.27 mg (11.74%)
    Phosphorus, P 65 mg (9.29%)
    Vitamin B9 (Folate) 35 µg (8.75%)
    Calories in 1 cup (250 gm) 975 Kcal.
    Nutritional value of Salad dressing, coleslaw
    Serving Size:1 cup, 250 g

    Calories 975 Kcal. Calories from Fat 751.5 Kcal.

    Proximity Amount % DV
    Water 99.75 g N/D
    Energy 975 Kcal N/D
    Energy 4080 kJ N/D
    Protein 2.25 g 4.50%
    Total Fat (lipid) 83.5 g 238.57%
    Ash 5 g N/D
    Carbohydrate 59.5 g 45.77%
    Total dietary Fiber 0.2 g 0.53%
    Total Sugars 50.27 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 35 mg 3.50%
    Iron, Fe 0.5 mg 6.25%
    Magnesium, Mg 5 mg 1.19%
    Phosphorus, P 65 mg 9.29%
    Potassium, K 22 mg 0.47%
    Sodium, Na 1775 mg 118.33%
    Zinc, Zn 0.45 mg 4.09%
    Copper, Cu 0.028 mg 3.11%
    Manganese, Mn 0.27 mg 11.74%
    Selenium, Se 4 µg 7.27%

     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.025 mg 2.08%
    Vitamin B2 (Riboflavin) 0.05 mg 3.85%
    Vitamin B5 (Pantothenic acid) 0.328 mg 6.56%
    Vitamin B6 (Pyridoxine) 0.05 mg 3.85%
    Vitamin B9 (Folate) 35 µg 8.75%
    Folate, food 35 µg N/D
    Folate, DEF 35 µg N/D
    Choline 38.2 mg 6.95%
    Vitamin B-12 (Cobalamine) 0.53 µg 22.08%
    Fat soluble Vitamins
    Vitamin A, RAE 42 µg 6.00%
    Vitamin A, IU 158 IU N/D
    Retinol 40 µg N/D
    Beta Carotene 10 µg N/D
    Alpha Carotene 5 µg N/D
    Beta Cryptoxanthin 2 µg N/D
    Lutein + zeaxanthin 120 µg N/D
    Vitamin E (alpha-tocopherol) 7.7 mg 51.33%
    Vitamin D (D2 + D3) 0.2 µg N/D
    Vitamin D (Cholecalciferol) 8 µg 53.33%
    Vitamin K (phylloquinone) 159.2 µg 132.67%

     
    Lipids Amount % DV
    Fatty acids, total saturated 12.25 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.25 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 8.75 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 3.5 g N/D
    Fatty acids, total monounsaturated 22.5 g N/D
    Oleic acid 18:1 (octadecenoic acid) 22.5 g N/D
    Fatty acids, total polyunsaturated 45 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 40 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 5 g N/D
    Cholesterol 65 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.