Vegetable Coleslaw (Ina Garten) Recipe

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Vegetable Coleslaw (Ina Garten)
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  1. Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
  2. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 429.26 Kcal (1797 kJ)
Calories from fat 375.22 Kcal
% Daily Value*
Total Fat 41.69g 64%
Cholesterol 23.1mg 8%
Sodium 620.37mg 26%
Potassium 356.18mg 8%
Total Carbs 12.48g 4%
Sugars 7.48g 30%
Dietary Fiber 4.03g 16%
Protein 2.34g 5%
Vitamin C 47.8mg 80%
Vitamin A 0.4mg 13%
Iron 0.8mg 5%
Calcium 73.2mg 7%
Amount Per 100 g
Calories 208.2 Kcal (872 kJ)
Calories from fat 181.99 Kcal
% Daily Value*
Total Fat 20.22g 64%
Cholesterol 11.2mg 8%
Sodium 300.89mg 26%
Potassium 172.75mg 8%
Total Carbs 6.05g 4%
Sugars 3.63g 30%
Dietary Fiber 1.96g 16%
Protein 1.14g 5%
Vitamin C 23.2mg 80%
Vitamin A 0.2mg 13%
Iron 0.4mg 5%
Calcium 35.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
  • 12

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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