Directions:
- Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
- Meanwhile, peel the carrots and grate them into thin shreds.
- Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.
- Add carrots to the cabbage and mix well.
- Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
- Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.04 Kcal (666 kJ) | ||
| Calories from fat | 14.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 3% | |
|---|---|---|---|
| Sodium | 3635.11mg | 151% | |
| Potassium | 748.39mg | 16% | |
| Total Carbs | 34.17g | 11% | |
| Sugars | 20.91g | 84% | |
| Dietary Fiber | 8.89g | 36% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 138.7mg | 231% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.9mg | 11% | |
| Calcium | 172.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 41.59 Kcal (174 kJ) | ||
| Calories from fat | 3.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 3% | |
|---|---|---|---|
| Sodium | 950.5mg | 151% | |
| Potassium | 195.69mg | 16% | |
| Total Carbs | 8.93g | 11% | |
| Sugars | 5.47g | 84% | |
| Dietary Fiber | 2.32g | 36% | |
| Protein | 0.99g | 8% | |
| Vitamin C | 36.3mg | 231% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.5mg | 11% | |
| Calcium | 45.1mg | 17% | |
* 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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