Directions:
- Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 37.56 Kcal (157 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 272.36mg | 11% | |
| Potassium | 287.9mg | 6% | |
| Total Carbs | 8.45g | 3% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 49.3mg | 82% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 32.66 Kcal (137 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 236.85mg | 11% | |
| Potassium | 250.37mg | 6% | |
| Total Carbs | 7.35g | 3% | |
| Sugars | 3.98g | 18% | |
| Dietary Fiber | 2.12g | 10% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 42.9mg | 82% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 5% | |
| Calcium | 40.8mg | 5% | |
* 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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