Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
31
Calories
1g
Protein
0g
Fat
7g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| White Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 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
- ½ head (500 grams ) white cabbage
- 100 ml rapeseed oil
- 2 tablespoons white vinegar
- 1 pinch of salt
- 1 pinch of coarsely-ground pepper
Directions
1
Slice the cabbage finely (about 1–2 mm thick).
2
Make a dressing of oil, vinegar, salt, and pepper. Toss the cabbage with the dressing.
3
Put the salad in the fridge overnight.
Recipe sourced from
wikibooks