Directions:
- Put cabbage, carrot and green onion in a large bowl.
- For dressing. Whisk together all dressing ingredients. Pour over cabbage mixture and toss well to coat. Taste, and adjust salt, if you feel more is necessary.
- Cover and refrigerate for several hours or overnight to marry flavours. Toss again before serving to redistribute dressing.
- Note: By 'cleaned weight' for the Napa Cabbage, I mean the weight once the stalk and outer leaves have been removed. I started off with a Napa Cabbage that weighed approximately 1 1/2 lbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.64 Kcal (434 kJ) | ||
| Calories from fat | 66.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 11% | |
|---|---|---|---|
| Cholesterol | 9.1mg | 3% | |
| Sodium | 263.04mg | 11% | |
| Potassium | 113.37mg | 2% | |
| Total Carbs | 7.89g | 3% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 167.83 Kcal (703 kJ) | ||
| Calories from fat | 106.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.88g | 11% | |
|---|---|---|---|
| Cholesterol | 14.74mg | 3% | |
| Sodium | 425.98mg | 11% | |
| Potassium | 183.6mg | 2% | |
| Total Carbs | 12.78g | 3% | |
| Sugars | 10.11g | 25% | |
| Dietary Fiber | 1.26g | 3% | |
| Protein | 2.74g | 3% | |
| Vitamin C | 3.9mg | 4% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 0.3mg | 1% | |
| Calcium | 79.3mg | 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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