Directions:
- Separately cut carrots and cabbage into julienne strips. In a saucepan of boiling salted water cook carrots 2 minutes, or until just crisp-tender, and transfer with a slotted spoon to a bowl. Cook cabbage in boiling water 1 minute, or until just tender, and drain in a sieve.
- In a skillet melt butter over moderately high heat until foam subsides and in it sauté gingerroot, stirring, 30 seconds. Add carrots, cabbage, soy sauce, and sugar and sauté, stirring, 2 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.3 Kcal (412 kJ) | ||
| Calories from fat | 34.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 240.81mg | 10% | |
| Potassium | 478.21mg | 10% | |
| Total Carbs | 14.84g | 5% | |
| Sugars | 8.26g | 33% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 68.3mg | 114% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.2mg | 7% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.8 Kcal (225 kJ) | ||
| Calories from fat | 18.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 6% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 3% | |
| Sodium | 131.79mg | 10% | |
| Potassium | 261.7mg | 10% | |
| Total Carbs | 8.12g | 5% | |
| Sugars | 4.52g | 33% | |
| Dietary Fiber | 2.26g | 17% | |
| Protein | 1.16g | 4% | |
| Vitamin C | 37.4mg | 114% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 0.7mg | 7% | |
| Calcium | 39.9mg | 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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