| |
| |
| 1 Medium |
|
Head of cabbage, finely sliced |
|
| ½ Small |
|
Head of red cabbage, finely sliced |
|
| 1-2 |
|
Scallions, finely diced |
|
| 2 |
|
Carrots, peeled and grated |
|
| |
| 2-3 |
|
Limes juiced (4-6 Tbs of lime juice) |
|
| 2 tsp |
|
Ginger, freshly grated |
|
| 2 Tbs |
|
Honey |
|
|
|
|
| |
| Mix the cabbage, scallions and carrots in a bowl. Then in a seperate bowl, mix together the lime juice, ginger and honey. Pour the lime mixture of the cabbage and mix.* Enjoy! |
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| |
| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
78.19 |
|
| Calories From Fat (3%) |
|
2.73 |
|
| Calories From Protein (10%) |
|
7.68 |
|
| Calories From Carbs (87%) |
|
67.78 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 0.33g |
|
1% |
|
| Saturated Fat 0.05g |
|
0% |
|
| Monounsaturated Fat 0.03g |
|
|
|
| Polyunsaturated Fat 0.17g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 51.18mg |
|
2% |
|
| Potassium 557.99mg |
|
16% |
|
| Carbohydrates 19.45g |
|
6% |
|
| Dietary Fiber 5.41g |
|
22% |
|
| Sugar 12.46g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 14.04g |
|
|
|
| Protein 3.12g |
|
6% |
|
| Vitamin A 2868.25IU |
|
57% |
|
| Vitamin C 77.01mg |
|
128% |
|
| Calcium 103.38mg |
|
10% |
|
| Iron 1.43mg |
|
8% |
|
| Vitamin E 0.45IU |
|
4% |
|
| Thiamin 0.12mg |
|
8% |
|
| Riboflavin 0.11mg |
|
6% |
|
| Niacin 0.85mg |
|
4% |
|
| Vitamin B6 0.26mg |
|
13% |
|
| Folate 80.38µg |
|
20% |
|
| Pantothenic Acid 0.36mg |
|
4% |
|
| Phosphorus 57.36mg |
|
6% |
|
| Magnesium 33.18mg |
|
8% |
|
| Zinc 0.45mg |
|
3% |
|
| Copper 0.07mg |
|
3% |
|
| Manganese 0.37mg |
|
19% |
|
| Selenium 1.77µg |
|
3% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 210.56g |
|
|
|
|
|
| |
| Cooking Tips |
| *Chef's Tip: For a little kick, add a little jalapeno. |
| | |
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|
