Finely-shredded Raw Cabbage Salad

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Finely-shredded Raw Cabbage Salad
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
269
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein4.02 g(4 %)
Fat21.17 g(18 %)
Carbohydrates18.54 g(12 %)
Sugar added0 g(0 %)
Roughage7.08 g(24 %)
Vitamin A376.55 mg(47,069 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.91 mg(8 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.49 mg(12 %)
Vitamin B₆0.28 mg(20 %)
Folate160.21 μg(53 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C117.3 mg(123 %)
Potassium703.24 mg(18 %)
Calcium140.27 mg(14 %)
Magnesium43.04 mg(14 %)
Iron1.63 mg(11 %)
Iodine0.37 μg(0 %)
Zinc0.57 mg(7 %)
Saturated fatty acids3.3 g
Cholesterol11.59 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 cups
red or green Cabbage (shredded fine or chopped)
1
large carrot (peeled and grated)
2 teaspoons
kosher salt (or 1 teaspoon table salt)
½
small onion (minced)
½ cup
2 tablespoons

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.