Always check the labels of the products you use.
Method
- 1
Soften the cabbage. Toss the cabbage with the sugar and 0.5 tsp salt, cover and microwave 3 min until just starting to wilt. Cool 5 min.
- 2
Squeeze. Wrap half the cabbage in the tea towel and twist hard to wring out the water. Repeat with the rest.
- 3
Dress. Whisk the mayonnaise, vinegar, horseradish, Worcestershire, garlic, mustard, cayenne, pepper and remaining salt in the large bowl.
- 4
Chill. Stir in the cabbage and carrots and chill at least 1 hour before serving with barbecued food.
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
- Source of fibre: 2.2 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 138 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
1.6 g per serving
3.2 % of the 50 g daily maximum · 6.4 % 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
- large microwave-safe bowl with plate or lid
- clean tea towel
- large bowl
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 179 kcal |
| Protein | 2.1 g |
| Carbohydrate | 12 g |
| of which sugars | 7 g |
| of which free sugars | 1.6 g |
| Fat | 14.3 g |
| of which saturates | 2.3 g |
| Fibre | 4 g |
| Salt | 1.16 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
