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Ensalada De Repollo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1412
Energy (kCal)144.2
Carbohydrates (g)34.0028
Total fats (g)0.6912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash,drain and core the cabbage,shred the cabbage as finely as possible using a very sharp knife.A hand grater or food processor could be used if you prefer. | 2. Wash and thinly slice the onion and chiles.Mix with the cabbage and cilantro,if using. | 3. Add salt and lime juice a little at a time,mixing salad and tasting so you can adjust to your taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red cabbage 4 cups shredded 110.36 26.2372 5.0908 0.5696
    red onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    green jalapeno 1 sliced - - - -
    red jalapeno chile 1 sliced - - - -
    sea salt 1 teaspoon - - - -
    lime 2 - - - -
    cilantro 1/2 cup minced 1.84 0.2936 0.1704 0.0416

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



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