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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside. | 2. In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	3	cups	shredded	66.75	15.485999999999999	3.4176	0.267
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
onion	1		diced	64.0	14.944	1.76	0.16
red bell pepper	1		diced	-	-	-	-
jalapeno pepper	1		seeded diced	1.6312	0.3656	0.0512	0.0208
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
canola oil	1/2	cup		963.56	0.0	0.0	109.0
apple cider vinegar	2	tablespoons		-	-	-	-
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
salt pepper	to taste			-	-	-	-

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