Directions:
- Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
- Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 73.8 Kcal (309 kJ) | ||
| Calories from fat | 31.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 322.5mg | 13% | |
| Potassium | 269.94mg | 6% | |
| Total Carbs | 10.16g | 3% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 44.4mg | 74% | |
| Vitamin A | 0.2mg | 5% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 49.47 Kcal (207 kJ) | ||
| Calories from fat | 21.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 5% | |
|---|---|---|---|
| Sodium | 216.15mg | 13% | |
| Potassium | 180.93mg | 6% | |
| Total Carbs | 6.81g | 3% | |
| Sugars | 3.18g | 19% | |
| Dietary Fiber | 2.81g | 17% | |
| Protein | 1.02g | 3% | |
| Vitamin C | 29.7mg | 74% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 38.1mg | 6% | |
* 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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