Grammy's Kitchen · Coleslaw · Broccoli Carrot and Cauliflower Coleslaw Sal
One of 61 coleslaw recipes we measured
2 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 61.
| this recipe | typical | |
|---|---|---|
| fat | 17% | 16% |
| acid | 5% | 5% |
| sweetener | 15% | 3% |
| salt | 1% | 0% |
| dairy | 42% | 0% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 184 g | 3/4 cup plain 2% or fat free Greek yogurt ((I recommend Fage for best consistency)) |
| 73 g | 1/3 cup full fat mayonnaise |
| 22 g | 1 1/2 Tbsp apple cider vinegar |
| 64 g | 3 Tbsp honey |
| 3 g | 1/2 tsp salt, (or to taste) |
| 273 g | 3 cups tiny diced broccoli florets |
| 2 1/2 cups tiny diced cauliflower florets | |
| 160 g | 1 1/4 cups thinly sliced baby carrots |
Method: 4 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“If you cut/discard the very dry stem bottoms, peel the remainder with a veggie peeler and slice thin. They have a crunch similar to water chestnuts and are not tough! I do this all the time with my broccoli salad, and you will be surprised at how much more y” — a cook, 5.0★
“I can't wait to make this when it warms up. I will give the stems to my chickens.” — a cook, 5.0★