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Mexican Coleslaw With Spicy Lime Vinaigrette

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2838
Energy (kCal)743.1838
Carbohydrates (g)25.3836
Total fats (g)73.0256
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl. | 2. Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended. | 3. Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours. | 4. This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green cabbage 4 cups sliced - - - -
    red cabbage 2 cups sliced 55.18 13.1186 2.5454 0.2848
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    honey 2 tablespoons - - - -
    rice wine vinegar 3 tablespoons - - - -
    dijon mustard 1 teaspoon - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    salt 1/2 teaspoon - - - -
    adobo sauce 1 teaspoon - - - -

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



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