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Luby's Cafeteria's Spanish Cole Slaw

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.4001
Energy (kCal)313.784
Carbohydrates (g)41.5875
Total fats (g)15.1739
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper. | 2. For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper. | 3. Whisk until well blended. | 4. Pour dressing over cabbage mixture and toss lightly to coat evenly. | 5. Cover and refrigerate at least 2 hours, tossing lightly serveral times. | 6. ~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core. | 7. Cut crosswise into 1/8-inch slices into 2-inch lengths. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1 pounds shredded 113.3982 26.3084 5.806 0.4536
    dill pickle 1 cup sliced 17.16 3.4463 0.715 0.429
    green bell pepper 1/2 cup - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    green onion 1/4 cup sliced 4.7925 1.0188 0.1722 0.0834
    carrot 1/3 cup shredded 17.4933 4.0875 0.3968 0.1024
    red bell pepper 1 tablespoon chopped - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    pickle juice 1/3 cup - - - -
    vinegar 1/4 cup 12.5475 0.5557 0.0 0.0
    sugar 1 tablespoon granulated 19.9875 3.7505 0.6256 0.312
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    salt 1 teaspoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075

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



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