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Pa. German Red Cabbage Slaw

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.3819
Energy (kCal)964.2283
Carbohydrates (g)51.2475
Total fats (g)86.1664
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor, chop cabbage, carrot, celery, and onion (separately). | 2. Mix together chopped ingredients in a bowl. | 3. Add in chopped apple and almonds. | 4. In a separate bowl, mix dressing ingredients. | 5. Add dressing to cabbage mixture, and mix well so that dressing lightly coats and holds slaw together. | 6. You can store it in the refrigerator for up to one week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red cabbage 1/2 13.795 3.2796 0.6364 0.0712
    carrot 1 29.52 6.8976 0.6696 0.1728
    onion 1 44.0 10.274000000000001 1.21 0.11
    celery rib 2 - - - -
    apple 1 chopped 115.96 30.7963 0.5798 0.3791
    almond 1/4 cup chopped 481.78 0.0 0.0 54.5
    mayonnaise 1/3 cup 279.1733 0.0 0.2861 30.9333
    apple cider vinegar 2 tablespoons - - - -
    black pepper 1/2 - 1 teaspoon 0.0 0.0 0.0 0.0
    salt - - - -

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



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