Coleslaw
A American bbq for the galley that copes with rough seas, needs no fridge, about 25 min hands-on.
- BBQ
- American
- ⏱ 25 min
- 🌊 Sea tolerance 5/5
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/white cabbage280 g (70 g)
- Carrot120 g (≈ 2 carrots) (30 g (≈ 0.5 carrot))
- Mayonnaise60 g (15 g)
- Red wine vinegar12 g (3 g)
Method
- Shred cabbage and grate carrot.
- Mix mayo with vinegar and salt.
- Toss; rest 15 minutes.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- Contains: Eggs, Mustard, Sulphites — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 132
- protein
- 1 g
- fat
- 11 g
- carbs
- 7 g
- sugar
- 4 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes