Tangy carrot, cabbage & onion salad
Fácil
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein10 %5 g
- Carbs68 %34 g
- Fat22 %5 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 184 kcal | 45 kcal |
| Protein | 5 g | 1.2 g |
| Carbs | 34 g | 8.4 g |
| Fat | 5 g | 1.2 g |
One serving is about 405 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty23/100
- Recipe completeness40/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Vietnamese
Ingredients
- 4 Carrot (sliced)
- 2 Red Onions (sliced)
- 1 Red Chilli (chopped)
- handfuls Coriander
- Lime (Juice of 2)
- 1 tablespoon Brown Sugar
- handfuls Mint
- 0.5 Red Cabbage
- handfuls Roasted Peanut
- 1 tablespoon Peanut Oil
Instructions
step 1
Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.
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