Grated into slaws
Grated into slaws refers to a dish where vegetables, most commonly cabbage, carrots, or broccoli stems, are shredded or grated into fine strips and tossed in a dressing. This preparation method is a staple in many cuisines, from American coleslaw to Asian-inspired salads. It is typically served as a fresh, crunchy side dish or a topping for sandwiches and tacos.
🍽️ Nutrition at a glance
This dish is generally low in calories and fat, especially when using a vinegar-based dressing, and is a good source of dietary fiber and vitamins. A typical serving provides a modest amount of protein, with the primary nutrients coming from the vegetables themselves.
Nutrition breakdown
| Calories | 80 kcal |
| Protein | 2 g |
| Carbs | 10 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 150 mg |
| Vitamin C | 30 mg |
| Vitamin K | 45 mcg |
| Potassium | 200 mg |
| Vitamin A | 250 mcg RAE |
| Folate | 30 mcg |
| Manganese | 0.3 mg |
| Vitamin B6 | 0.1 mg |
| Calcium | 40 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Slaws are a fantastic example of a versatile, no-cook dish that maximizes vegetable intake and texture. Nutritionally, the raw, grated preparation helps preserve heat-sensitive vitamins like Vitamin C, making it a crisp and refreshing way to eat more vegetables.
