It goes perfectly with Turkish kebabs.
Cut the cabbage in half and discard the outer tough leaves and the inner core.
Cut each half into quarters and wash under cold water.
Place each quarter on its side and slice very thin slices with a sharp knife.
Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
Toss well with enough dressing to suit your taste and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 6 | ||
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Calories: 53 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.7mg | 2 % | |
Potassium 367.7mg | 10 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 7.5g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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