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Indian Coleslaw (Paleo)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.2706
Energy (kCal)597.4895
Carbohydrates (g)28.2834
Total fats (g)54.8222
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss cabbage, tomatoes, coconut and almond flour together in a large bowl. Set aside. | 2. In a small bowl, mash the soaked date. Add in the remaining ingredients and whisk together to form a smooth dressing. | 3. Pour dressing into cabbage and tomato mixture and combine completely. | 4. Keep for up to 2 to 3 days in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 1 cups chopped - - - -
    tomato 3 diced 66.42 14.3541 3.2472 0.738
    coconut 1 cup unsweetened shredded dried 283.2 12.184000000000001 2.6639999999999997 26.791999999999998
    almond flour 1/2 cup - - - -
    date 1 soaked pitted mashed - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    brown mustard seed 1/2 teaspoon ground - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    jalapeno 1 tablespoon minced 1.6312 0.3656 0.0512 0.0208
    sea salt - - - -

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



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