Directions:
- Using the metal blade, chop ginger in food processor. Add remaining dressing ingredients except for oil and process. Slowly pour oil through feed tube and emulisfy.
- Set dressing aside and clean bown.
- Using the shredding blade, shred radishes and carrots. Replace blade with slicing blade and process cabbage.
- Mix all vegetables with peas and toss with dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.48 Kcal (458 kJ) | ||
| Calories from fat | 62.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 11% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 123.71mg | 5% | |
| Potassium | 241.69mg | 5% | |
| Total Carbs | 9.35g | 3% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 3.9g | 8% | |
| Vitamin C | 27.9mg | 46% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.18 Kcal (407 kJ) | ||
| Calories from fat | 55.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 11% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 109.82mg | 5% | |
| Potassium | 214.55mg | 5% | |
| Total Carbs | 8.3g | 3% | |
| Sugars | 4.01g | 18% | |
| Dietary Fiber | 2.55g | 12% | |
| Protein | 3.46g | 8% | |
| Vitamin C | 24.7mg | 46% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 30.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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