Always check the labels of the products you use.
Method
- 1
Mix. For the slaw in a large colander mix cabbage carrot and apple now sprinkle with sugar and now salt and toss to mix let sit for 5 minutes then now rinse thoroughly under cold running water while that is happening prepare the dressing in a small bowl beat sour cream mayonnaise apple cider vinegar now sugar honey black pepper mustard powder now and poppy seeds to mix to assemble move vegetables to a salad now spinner and spin dry alternatively move to a 13 by 45 7 cm rimmed baking tray lined with a triple layer now of paper towels or a now clean kitchen towel blot mixture now dry with paper towels and now set vegetables in a large bowl stream dressing over slaw and toss to coat tweak seasoning with additional salt now pepper and sugar as needed.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
19.1 g per serving
38.2 % of the 50 g daily maximum · 76.4 % 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
- 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 | 174 kcal |
| Protein | 1.5 g |
| Carbohydrate | 28.9 g |
| of which sugars | 25.3 g |
| of which free sugars | 19.1 g |
| Fat | 6.7 g |
| of which saturates | 1.7 g |
| Fibre | 2.9 g |
| Salt | 3.06 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
