1 cup (medium) of Coleslaw (120 g) has 144 calories. That works out to 120 calories per 100 g. It contains 12.6 g of carbs, 1.4 g of protein, 10.2 g of fat and 2.6 g of fiber. Its 45.6 µg of Vitamin K covers 38% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.

What is Coleslaw?

Coleslaw is a salad of finely shredded cabbage, often with carrot, tossed in a dressing. Its name comes from the Dutch *koolsla*, meaning cabbage salad, while the creamy mayonnaise-style version is especially familiar in the United States and other English-speaking countries. Some recipes use a sharper vinegar dressing instead.

The cabbage stays crisp beneath the smooth, tangy dressing. In the US, coleslaw is a common side for barbecue, burgers and fried chicken; elsewhere, it is also served with sandwiches or grilled foods. It provides vegetables and fibre, while a creamy dressing adds much of its richness. For a lighter bowl, use less dressing or replace part of it with plain yoghurt.

Coleslaw Nutrition Facts

Selected: 100 g

120

KCAL / 100G

Carbs

10.5g

· 4% DV

Protein

1.2g

· 2% DV

Fat

8.5g

· 11% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 34% · Protein 4% · Fat 62%

Coleslaw Vitamins & Minerals

Vitamins

Vitamin K

38µg · 32% DV

Vitamin C

18mg · 20% DV

Vitamin A

60µg · 7% DV

0.08mg · 5% DV

Minerals

Sodium

210mg · 9% DV

Potassium ⭐

160mg · 5% DV

Calcium

38mg · 4% DV

Phosphorus

28mg · 4% DV

How Nutritious Is Coleslaw?

Nutrient density

Medium

45/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

41/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Coleslaw Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Coleslaw

To burn the 120 calories in 100 g:

🚶

30min

Walking (5 km/h)

🏃

12min

Running (8 km/h)

🚴

16min

Cycling

🏊

14min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Coleslaw Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Coleslaw Contain Allergens?

Contains these allergens:

Gluten free

Dairy free

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy yes

Sesame free

Which Diets Is Coleslaw Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Coleslaw Fat Profile

SATURATED

1.2g

MONOUNSATURATED

2.7g

POLYUNSATURATED

2.3g

⚖️

Omega 6:3 ratio 26.3:1

Above the ideal 4:1 (26.3:1).

Compare Coleslaw

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Coleslaw vs Red Pepper89 kcal more per 100 g

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Coleslaw vs Boiled Beetroot76 kcal more per 100 g

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Foods Similar to Coleslaw

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Coleslaw

What is coleslaw made of?

Coleslaw is usually made with shredded cabbage, carrot, and a dressing. The dressing is often creamy and mayonnaise-based, though vinegar-based versions are also common; ingredients such as mustard, sugar, or onion vary by recipe.

How do you keep coleslaw from getting watery?

Keep coleslaw from getting watery by dressing it shortly before serving. Salt draws moisture out of cabbage, so if you salt it ahead, drain the liquid before mixing in the dressing; chilling dressed slaw for a long time can also soften it.

How long does coleslaw last in the fridge?

Coleslaw usually keeps for three to five days in a covered container in the refrigerator. Its cabbage gets softer as it sits, so it tastes freshest early on; discard it if it has been left at room temperature for an extended time.

Can you freeze coleslaw?

Freezing coleslaw is not recommended. Thawed cabbage and carrots lose their crisp texture, and mayonnaise-based dressing can separate, so make coleslaw fresh and refrigerate any leftovers instead.

What is the difference between coleslaw and cabbage salad?

Coleslaw is a type of cabbage salad, typically made with a creamy or mayonnaise-based dressing. Cabbage salads can also use vinaigrette or other dressings, so the distinction is mainly the style of dressing rather than a different vegetable.

Can you make coleslaw without mayonnaise?

Yes, coleslaw can be made without mayonnaise. Toss the cabbage and carrot with vinegar, lemon juice, mustard, and a little oil for a sharper slaw, or use plain yogurt when you still want a creamy dressing.

What cabbage is best for coleslaw?

Green cabbage is the classic choice for coleslaw because it stays crisp when finely shredded. Red cabbage adds color and a slightly firmer bite, and combining the two works well; avoid cutting the shreds too thick.

What goes well with coleslaw?

Coleslaw goes well with barbecue, fried chicken, burgers, sandwiches, and grilled meats. Its cool crunch and tangy dressing complement rich or smoky main dishes, and it can also be tucked into a sandwich or wrap.

Where did coleslaw originate?

Coleslaw traces its name and roots to the Dutch “koolsla,” meaning cabbage salad. The creamy mayonnaise-based version became especially popular in the United States, where coleslaw is now a familiar side at barbecues and casual meals.

Should you dress coleslaw ahead of time?

Dress coleslaw shortly before serving if you want it crisp. You can shred the cabbage and carrots and mix the dressing in advance, then keep them separate in the refrigerator and combine them shortly before the meal.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026