Always check the labels of the products you use.
Method
- 1
Blend. For the Chili Vinaigrette: Tip in all ingredients except cream in order to the jar of a blender plus blend on high till there are no lumps left, scraping down sides of blender jar if you need to using a flexible spatula. Turn blender on low speed plus slowly tip in cream to emulsify.
- 2
Mix. Season vinaigrette till it tastes right with salt and pepper. For the Slaw: Mix cabbages and carrots in a big bowl.
- 3
Step 3. Tip chili vinaigrette over cabbage mixture plus toss in order to coat. Let slaw sit for no less than 10 to 15 minutes before serving.
- 4
Chill. (I tend in order to like my slaw a little extra wilted, so I let it sit for a period of 30 minutes.) Taste plus adjust seasoning using more salt if wanted. Cover slaw and chill till ready to serve.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low sugars: 4 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.21 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 273 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.5 g per serving
5 % of the 50 g daily maximum · 10 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 407 kcal |
| Protein | 3.5 g |
| Carbohydrate | 21.4 g |
| of which sugars | 10.8 g |
| of which free sugars | 2.5 g |
| Fat | 35.9 g |
| of which saturates | 7.7 g |
| Fibre | 6.8 g |
| Salt | 0.56 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
