g
V
Vegetarian
NF
Nut free
GF
Gluten free
EF
Egg free
DF
Dairy free
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Mix all the prepared and sliced vegetables well in a large bowl.
- Add the dressing and stir to combine, use within 1 ½ hours or the coleslaw will begin to soften.
Allergen Information
- Contains egg
- Gluten free
- Nut free
- Dairy free
- Vegetarian
Each serve provides
| Nutrients | Per serve |
|---|---|
| Weight (g) | 82.09 |
| Energy (kJ) | 145.62 |
| Protein (g) | 1.20 |
| Total fat (g) | 0.46 |
| Saturated fat (g) | 0.05 |
| Carbohydrate (g) | 5.48 |
| Sugars (g) | 4.99 |
| Dietary fibre (g) | 1.98 |
| Sodium (mg) | 107.74 |
Estimation only.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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Additional resources
Green recipe book
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Healthy choices: policy directive for Victorian public health services overview
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Healthy choices: policy directive for Victorian public health services
Government guidelines
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Food Service Provider Contract Template
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Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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