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Norwegian Coleslaw

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.294
Energy (kCal)1421.89
Carbohydrates (g)337.8358
Total fats (g)2.3138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shred cabbage and toss with salt. | 2. Cover and refrigerate at least 2 hours. | 3. Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes. | 4. Cool completely. | 5. Add to the cabbage along with the remaining vegetables. | 6. Cover and refrigerate at least 24 hours before serving (longer is better). | 7. Keeps 4-6 weeks in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head cabbage 1 - - - -
    salt 1 tablespoon - - - -
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    white vinegar 1 cup 42.84 0.0952 0.0 0.0
    mustard seed 1 teaspoon 10.16 0.5618 0.5216 0.7248
    celery seed 1 teaspoon 7.84 0.8270000000000001 0.3614 0.5054
    celery 2 cups chopped 32.32 5.9994 1.3938 0.3434
    green pepper 1 chopped 14.8 3.4336 0.6364 0.1258
    red pepper 1 chopped sweet - - - -
    carrot 2 shredded 104.96 24.5248 2.3808 0.6144

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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