coleslaw.

Coleslaw is highly nutritious due to its base of cabbage and carrots, providing fiber, Vitamin K, and Vitamin C. However, its health profile depends on the dressing; traditional mayonnaise-based versions are high in fat and calories, while vinegar-based versions are generally lighter.

A 100g serving of prepared coleslaw typically contains approximately 130 calories, 13g of carbohydrates, 9g of fat, and 1g of protein. The carb count can vary depending on the amount of sugar added to the dressing.

Standard prepared coleslaw is usually not vegan because the dressing contains mayonnaise, which is made with eggs. To make it vegan, you must use a plant-based mayonnaise or a simple oil-and-vinegar dressing.

Traditional store-bought coleslaw is often high in sugar, making it difficult to fit into a strict keto diet. However, you can make a keto-friendly version at home by using a sugar-free sweetener and full-fat mayonnaise.

Prepared coleslaw generally stays fresh for 3 to 5 days when stored in an airtight container in the refrigerator. For the best texture, it is recommended to consume it within 1-2 days before the cabbage becomes too watery.

Freezing is not recommended for mayonnaise-based coleslaw as the dressing will break and separate upon thawing, resulting in a soggy texture. Vinegar-based slaws freeze slightly better, but the vegetables will still lose their characteristic crunch.

In most cases, coleslaw is naturally gluten-free as it consists of shredded vegetables and a dressing made of mayo, vinegar, and spices. However, always check the labels of store-bought brands for potential gluten-containing thickeners or cross-contamination.

Coleslaw has a refreshing, tangy, and slightly sweet flavor profile with a prominent crunch. The creaminess of the dressing balances the sharp, peppery notes of the raw cabbage and the sweetness of the carrots.

To reduce calories and fat, you can substitute half of the mayonnaise with Greek yogurt or use a vinaigrette dressing. Adding more colorful vegetables like bell peppers or radishes can also increase the micronutrient density of the dish.