Mix Cabbage Salad

Mix Cabbage Salad

A very healthy and colourful salad.

2 servings
Preparation 10 min

200 calories per serving 


Ingredients

1 cup red cabbage, thinly sliced   80 g
1 cup Savoy cabbage, or green , thinly sliced   70 g
1 carrots, grated   100 g
3 tbsp Miso Dressing (Recipe)   45 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A mandolin will make slicing the cabbage easier.

Method

  1. Prepare the vegetables: Thinly slice the cabbage, peel and grate the carrots.
  2. Add the vegetables to a salad bowl. Pour the Miso Dressing over the salad. Add salt and pepper to taste then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (140g)

Amount

% DV*

* DV = Daily Value

Calories

200

Fat

17 g

26 %

Saturated 1.5 g
+ Trans 0.4 g

8 %

Cholesterol

0 mg

Sodium

360 mg

15 %

Carbohydrate

11 g

4 %

Fibre

3 g

13 %

Sugars

5 g

Protein

2 g

Vitamin A

60 %

Vitamin C

50 %

Calcium

4 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar, Cholesterol
Low :
Saturated Fat
Source of :
Fibre, Iron, Magnesium, Manganese, Niacin, Omega-3, Omega-6, Potassium, Vitamin B1, Vitamin B6, Zinc
Good source of :
Folacin
Excellent source of :
Vitamin A, Vitamin C, Vitamin E, Vitamin K
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Vegetables | Salads | Diabetes-friendly | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Source of Omega-3 | Vegan | Vegetarian | No Cook | Asian


Miso Dressing

Miso Dressing

85 mL (4 servings)
Preparation 5 min


Ingredients

2 tbsp miso (fermented soybean paste)   30 g
1 tsp Dijon mustard [optional]   5 mL
1 tbsp water   15 mL
1 1/2 tbsp lemon, freshly squeezed   1/2 lemon
1/4 cup canola oil   65 mL
1 tsp gingerroot, grated   4 g

Method

Mix the ingredients in a bowl. Shake well for 1 min.

Remarks

This vinaigrette keeps 1 week in the fridge.

This recipe is in the following categories: Vinaigrettes | Halal | Kosher | Vegan | Vegetarian | No Cook | Asian | Japanese

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