DENNY'S, coleslaw
Whole food · Restaurant Foods
Photo: Wikipedia
Denny's coleslaw is a creamy, crunchy side dish made from finely shredded cabbage and carrots tossed in a tangy, mayonnaise-based dressing. It offers a cool, refreshing contrast to hot, savory meals, with a texture that's both crisp and tender. Nutritionally, it's a high-fat, low-protein side, with most of its 183 calories per 100g coming from the dressing.
Calorie split: 2% protein · 24% carbs · 74% fat
↓ Full nutrition💚 Why it's loved
People love it for its perfect balance of creamy richness and crisp, refreshing crunch, which cuts through the heaviness of fried or grilled foods. It's a nostalgic, comforting staple at American diners and barbecues, valued for its ability to complement a wide range of main dishes.
⚠️ Watch-outs & how to enjoy it better
Its high fat and sugar content from the mayonnaise and added sweeteners can be a concern for those monitoring calorie intake or managing blood sugar. To counteract this, practice portion control and pair it with a lean protein source like grilled chicken or fish to create a more balanced meal.
Key benefits
- Provides dietary fiber from cabbage and carrots
- Contains vitamin K from cabbage
- Source of vitamin A from carrots
- Quick, no-cook side dish
- Adds texture and freshness to meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'coleslaw' comes from the Dutch term 'koolsla,' which literally means 'cabbage salad,' reflecting its roots in Dutch cuisine before becoming an American diner classic.
Full nutrition (USDA data · scales with serving)
| Water | 71.8 g |
| Energy | 183 kcal |
| Energy | 764 kj |
| Protein | 0.97 g |
| Total lipid (fat) | 15.0 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 10.9 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 8.2 g |
| Sucrose | 3.0 g |
| Glucose | 2.8 g |
| Fructose | 2.4 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.15 g |
| Calcium, Ca | 32.0 mg |
| Iron, Fe | 0.34 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 29.0 mg |
| Potassium, K | 141 mg |
| Sodium, Na | 376 mg |
| Zinc, Zn | 0.20 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.15 mg |
| Selenium, Se | 2.9 ug |
| Vitamin C, total ascorbic acid | 13.2 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.06 mg |
| Niacin | 0.26 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.10 mg |
| Vitamin A, RAE | 42.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 309 ug |
| Carotene, alpha | 197 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Vitamin A, IU | 707 iu |
| Lycopene | 7.0 ug |
| Lutein + zeaxanthin | 78.0 ug |
| Vitamin E (alpha-tocopherol) | 0.93 mg |
| Tocopherol, beta | 0.14 mg |
| Tocopherol, gamma | 9.5 mg |
| Tocopherol, delta | 3.5 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.02 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 86.1 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.6 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.63 g |
| SFA 20:0 | 0.05 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.02 g |
| Fatty acids, total monounsaturated | 3.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.02 g |
| MUFA 16:1 c | 0.02 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 3.1 g |
| MUFA 18:1 c | 3.1 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 8.4 g |
| PUFA 18:2 | 7.3 g |
| PUFA 18:2 n-6 c,c | 7.2 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 1.1 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 1.1 g |
| PUFA 18:3 n-6 c,c,c | 0.02 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.05 g |
| Fatty acids, total trans-monoenoic | 0.01 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.01 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 23.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.01 g |
| Threonine | 0.03 g |
| Isoleucine | 0.04 g |
| Leucine | 0.06 g |
| Lysine | 0.07 g |
| Methionine | 0.02 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.03 g |
| Tyrosine | 0.02 g |
| Valine | 0.05 g |
| Arginine | 0.08 g |
| Histidine | 0.03 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.09 g |
| Glutamic acid | 0.18 g |
| Glycine | 0.03 g |
| Proline | 0.01 g |
| Serine | 0.06 g |
| Hydroxyproline | 0.00 g |
FAQ
Is Denny's coleslaw gluten-free?
The core ingredients (cabbage, carrots, mayonnaise) are typically gluten-free, but cross-contamination or additives in the dressing could be a risk. For strict gluten-free needs, it's best to confirm with the restaurant.
Can I make a healthier version at home?
Yes. Use a lighter dressing base like Greek yogurt or olive oil and vinegar, reduce added sugar, and increase the ratio of vegetables to dressing.
Why is it so creamy?
The creamy texture comes primarily from mayonnaise, which is an emulsion of oil, egg yolk, and vinegar or lemon juice. Some recipes also add buttermilk or sour cream.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.83 kcal/g · 2% calories from protein · 1.3 g fiber · 8.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.67 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.