Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
506
Calories
11g
Protein
15g
Fat
79g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups bagged cabbage slaw mix or
- shredded cabbage
- 1 medium carrot, chopped
- 1 cup fresh spinach, torn into bite-size pieces
- 2 tablespoons chopped fresh parsley, if desired
- 2 tablespoons rice wine vinegar
- 2 tablespoons white wine vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon finely chopped peeled fresh gingerroot
- Dash of salt
- Dash of pepper
- 1 tablespoon sesame seeds, toasted*
Directions
1
Toss cabbage, carrot, spinach and parsley in large bowl.
2
Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot.
3
Pour dressing over cabbage mixture; toss.
4
Refrigerate 30 minutes.
5
To serve, stir in salt and pepper; sprinkle with sesame seed.
6
Category:Hong Kong Recipes
7
Category:Hong Kong Salads
Recipe sourced from
fandom