Cabbage Slaw

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 6 cups

Serving Size: 1 cup

Ingredients

4 cups Green Cabbage, cored and outer leaves removed, sliced thinly
1 cup Cilantro, Fresh, chopped
1 cup Carrots, shredded
½ cup Radish, sliced thinly
¼ cup Jalapenos, pickled, minced
1 cup Aquafaba or other Non-Dairy Mayonnaise
1 tablespoon Lime Juice
1 tablespoon Jalapeno Brine from canned jalapenos (optional)
1 teaspoon Salt
1 teaspoon Black Pepper

Preparation

Mix all ingredients together. Allow to sit for at least 1 hour to overnight for flavors to blend.

Notes

For more creaminess, lower mayonnaise to ½ cup and add ½ cup plant-based sour cream.

Nutrition information

Calories: 123 Total Fat: 7.8g Saturated Fat: 1.4g Monounsaturated Fat: 1.8g Polyunsaturated Fat: 4.3g Trans Fat: 0g Cholesterol: 10mg Carbohydrate: 12.2g Fiber: 2.3g Total Sugar: 5.3g Protein: 1.2g Sodium: 632mg Vitamin A: 12μg Vitamin C: 25mg Calcium: 32mg Iron: 0.8mg Folate: 30μg