Always check the labels of the products you use.
Method
- 1
Mix. For the Dressing: in a little bowl, beat together sour cream, buttermilk, vinegar, mayonnaise, sugar, lime juice plus zest, cilantro, garlic, cumin, plus black pepper. For the Slaw: Mix cabbage, carrot, and jalapeño in a big bowl. Scatter with sugar and salt and toss to mix. Leave to stand 5 minutes, next move to a big colander and rinse well under cold running water. Move vegetables to a salad spinner plus spin dry. Alternatively, move to a big rimmed baking tray lined using a triple layer of paper towels or one clean kitchen towel plus blot mixture dry using extra towels. Return to big bowl. Tip dressing over vegetables plus toss to coat. Adjust seasoning till it tastes right with salt, pepper, and/or sugar.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
14.2 g per serving
28.4 % of the 50 g daily maximum · 56.8 % 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
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
Approximate: more salt than a serving would eat is listed (kosher salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 121 kcal |
| Protein | 1.5 g |
| Carbohydrate | 20.4 g |
| of which sugars | 17.6 g |
| of which free sugars | 14.2 g |
| Fat | 4.3 g |
| of which saturates | 1.2 g |
| Fibre | 2.2 g |
| Salt | 3.04 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
