6 Serves
68 Mins
2 g
4 g
6 g
Remove the outer leaves from the green cabbage, cut into quarters, and trim away the hard core from each piece.
Ingredients, vitamins, and health benefits
Green Cabbage
Carrots
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Vitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
729 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Using a sharp knife, thinly shred the cabbage leaves and place them into a bowl.
Toss the shredded cabbage and carrots with salt in a colander set over a bowl and let stand for at least 60 minutes to wilt.
Rinse the cabbage and carrot mixture under cold water, then pat dry thoroughly using paper towels.
In a medium bowl, combine the prepared vegetables with finely chopped onion, mayonnaise, white vinegar, and salt and pepper to taste, tossing well to coat.
Salt
Salt And Pepper
Onion
Mayonnaise
White Vinegar
Vitamin A
152 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g