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Mexican Red Cabbage Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3841
Energy (kCal)84.372
Carbohydrates (g)20.1337
Total fats (g)0.5576
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thinly slice the red cabbage (Should make around 4 cups) and add to a mixing bowl. | 2. Thinly slice the scallions and add to the bowl with cabbage. | 3. Add the lime juice to the cabbage, then add olive oil and remaining ingredients. Mix well and serve. | 4. Soy Nuts can be substituted for the Pepitas (roasted pumpkin seeds). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red cabbage 1/4 6.8975 1.6398 0.3182 0.0356
    scallion 2 64.0 14.68 3.66 0.38
    extra virgin olive oil 2 tablespoons - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    pepitas 1/4 cup - - - -
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    chili powder 1/4 teaspoon 1.9035 0.3355 0.0909 0.0964

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



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