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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Classic Creamy Coleslaw

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.74 One serving costs about $2.74

$2.74 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 father's day,4th of july,summer,vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian side dish
spoonacular Score:80%

Spoonacular Score: 80%

 

Classic Creamy Coleslaw could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. This recipe serves 1 and costs $2.74 per serving. One portion of this dish contains approximately 14g of protein, 44g of fat, and a total of 751 calories. Only a few people really liked this side dish. 2 people were glad they tried this recipe. A mixture of dijon mustard, sea salt, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy. The Fourth Of July will be even more special with this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is pretty good. If you like this recipe, you might also like recipes such as Classic Coleslaw, Classic Coleslaw, and Classic Coleslaw.

Ingredients

Servings:
0.5 head
0.5 head red cabbage
red cabbage
0.5 head
0.5 head green cabbage
green cabbage
1 large
1 large carrot
carrot
1 small
1 small onion
onion
0.25 cup
0.25 cup apple cider vinegar
apple cider vinegar
0.25 cup
0.25 cup mayonnaise
mayonnaise
1 tsp
1 tsp dijon mustard
dijon mustard
1 tsp
1 tsp caraway seeds
caraway seeds
1 Tbsp
1 Tbsp sugar
sugar
0.5 tsps
0.5 tsps sea salt
sea salt
some
some black pepper
black pepper
0.5 head red cabbage
0.5 head
red cabbage
0.5 head green cabbage
0.5 head
green cabbage
1 large carrot
1 large
carrot
1 small onion
1 small
onion
0.25 cup apple cider vinegar
0.25 cup
apple cider vinegar
0.25 cup mayonnaise
0.25 cup
mayonnaise
1 tsp dijon mustard
1 tsp
dijon mustard
1 tsp caraway seeds
1 tsp
caraway seeds
1 Tbsp sugar
1 Tbsp
sugar
0.5 tsps sea salt
0.5 tsps
sea salt
some black pepper
some
black pepper

Equipment

mandoline
mandoline
knife
knife
bowl
bowl
mandoline
mandoline
knife
knife
bowl
bowl


Instructions

Using a mandoline or a sharp knife, thinly slice the cabbage, carrot and onion or scallions and place in a medium-sized bowl. Mix the remaining ingredients (vinegar, mayo, mustard, caraway, sugar, salt and pepper) together and stir well to make a smooth dressing - you'll want to mix it until you're sure that the sugar and salt are fully dissolved. Toss the veggies with dressing, making sure everything is well-coated, and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.74
Ingredient
½ heads red cabbage
½ heads green cabbage
1 large carrot
1 small onion
¼ cups apple cider vinegar
¼ cups mayonnaise
1 teaspoon dijon mustard
1 teaspoon caraway seeds
1 tablespoon sugar
½ teaspoons sea salt
Price
$0.92
$0.70
$0.13
$0.15
$0.22
$0.28
$0.05
$0.25
$0.02
$0.01
$2.74

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
751k Calories
14g Protein
43g Total Fat
84g Carbs
47% Health Score
Limit These
Calories
751k
38%

Fat
43g
67%

  Saturated Fat
6g
43%

Carbohydrates
84g
28%

  Sugar
50g
56%

Cholesterol
23mg
8%

Sodium
1826mg
79%

Get Enough Of These
Protein
14g
29%

Vitamin K
606µg
578%

Vitamin C
415mg
503%

Vitamin A
17204IU
344%

Manganese
2mg
108%

Fiber
24g
97%

Vitamin B6
1mg
82%

Folate
301µg
75%

Potassium
2214mg
63%

Vitamin B1
0.66mg
44%

Calcium
436mg
44%

Magnesium
148mg
37%

Iron
6mg
36%

Vitamin B2
0.55mg
33%

Phosphorus
322mg
32%

Vitamin E
3mg
24%

Vitamin B5
1mg
20%

Vitamin B3
3mg
19%

Zinc
2mg
15%

Copper
0.26mg
13%

Selenium
7µg
11%

Vitamin B12
0.07µg
1%

covered percent of daily need

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