Finely-shredded Raw Cabbage Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 cups red or green Cabbage (shredded fine or chopped)
- 1 large carrot (peeled and grated)
- 2 tsps kosher salt (or 1 teaspoon table salt)
- ½ small onion (minced)
- ½ cup Mayonnaise
- 2 Tbsps Rice vinegar
- ground Black pepper
Preparation steps
1.
Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2.
Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight. )
3.
Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.
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