Directions:
- Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
- Cut carrots crosswise into 2-inch pieces, then julienne with slicer. 3Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified.
- Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.12 Kcal (888 kJ) | ||
| Calories from fat | 133.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.88g | 23% | |
|---|---|---|---|
| Sodium | 128.81mg | 5% | |
| Potassium | 637.53mg | 14% | |
| Total Carbs | 19.43g | 6% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 2.52g | 5% | |
| Vitamin C | 21.9mg | 37% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 0.2mg | 1% | |
| Calcium | 72.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.06 Kcal (390 kJ) | ||
| Calories from fat | 58.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.53g | 23% | |
|---|---|---|---|
| Sodium | 56.51mg | 5% | |
| Potassium | 279.69mg | 14% | |
| Total Carbs | 8.52g | 6% | |
| Sugars | 4.07g | 37% | |
| Dietary Fiber | 2.75g | 25% | |
| Protein | 1.11g | 5% | |
| Vitamin C | 9.6mg | 37% | |
| Vitamin A | 0.7mg | 57% | |
| Iron | 0.1mg | 1% | |
| Calcium | 31.9mg | 7% | |
* 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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