Always check the labels of the products you use.
Method
- 1
Wilt. Toss the cabbage with the salt and sugar, put it in the colander over the bowl and leave about 1 hour, pressing now and then, until it releases its water.
- 2
Dress. Discard the liquid, wipe the bowl and whisk the mustard, honey, mayonnaise, chives and pepper in it.
- 3
Chill. Stir in the cabbage (not rinsed) and chill 1 hour.
Storage
Keeps covered in the fridge for up to 2 days; stir before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.6 g saturated fat per 100 g, 5.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- High fibre: 3.8 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 82 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
7.2 g per serving
14.4 % of the 50 g daily maximum · 28.8 % 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
- colander
- large bowl
- whisk
- rubber spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 86 kcal |
| Protein | 2 g |
| Carbohydrate | 14.6 g |
| of which sugars | 11 g |
| of which free sugars | 7.2 g |
| Fat | 3.1 g |
| of which saturates | 0.5 g |
| Fibre | 3.3 g |
| Salt | 1.51 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
