Salad dressing, coleslaw

Nutrition Facts & Diabetes Guide

Sugar is substantial at 21g per 100g — if you include salad dressing coleslaw, pairing it with protein or fiber will moderate the glucose response. Energy density is high at 404 kcal per 100g, so a little goes a long way. Watch the sodium: 850mg per 100g is on the higher side for a single serving. No ISO-tested GI value is published for salad dressing coleslaw in the Sydney University GI tables, so GlycemicWise shows it as a Tier 5 nutrition reference rather than assigning a green/yellow/red verdict. For a swap with known glucose data, check the alternatives below — each one has a measured GL value.

Nutrition Facts

🍞
22.4g
Total Carbs
Net carbs 22.4g
🍬
21.2g
Total Sugar
🌾
0.0g
Dietary Fiber
🥩
0.8g
Protein
🧈
5.34g
Saturated Fat
🧂
850mg
Sodium
🔥
404 kcal
Energy
🛢
34.5g
Total Fat

Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 169056. CC0 1.0.

This is a TIER 5 nutrition reference page. Glycemic index data is unavailable for this food.

Better Alternatives in This Category

🍽️ Vegetable oil-butter spread, reduced calorie

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Vegetable oil-butter spread, reduced calorie & diabetes →

🍽️ Mayonnaise, made with tofu

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Mayonnaise, made with tofu & diabetes →

🍽️ Oil, flaxseed, cold pressed

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Oil, flaxseed, cold pressed & diabetes →

🍽️ Salad dressing, bacon and tomato

GL 0/100g — Low GL

A food with known glycemic data in the same category.

Salad dressing, bacon and tomato & diabetes →

Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.