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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shred cabbage, carrot and radishes (I use a mixer for this). | 2. Mix the vinegar and the sugar and pour over vegetables. Mix well. | 3. Slice the onions thinly. | 4. Heat the oil in a pan or wok, on high heat. | 5. Add the onions. Saute for 2 minutes, while stirring. | 6. Add the vegetables. Stir fry for 5-7 minutes, until hot but not soggy. | 7. Add the soy sauce, and mix well. | 8. Remove from heat and serve immediately. | 9. Note: those who like it hot can add sliced hot pepper. | 10. Note 2: If you have leftover non-creamy coleslaw, saute the onions, add the coleslaw, cook for 5-7 minutes, add soy sauce and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green cabbage	1/2			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
radish	3 -4			0.0	0.0	0.0	0.0
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
green onion	4			76.68	16.3016	2.7548	1.3348
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
soy sauce	1 -2	tablespoon		0.0	0.0	0.0	0.0

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