Recent research shows that it’s health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C.
Ingredients
- ¾ cup pickled ginger
- 4 cups shredded cabbage, green or red
- 1 cup shredded carrots
- ½ cup peanuts, crushed
- ¼ cup mirin (sweetened Asian wine)
- ¼ cup rice vinegar
- 4 scallions, sliced
Directions
Step 1
Combine all.
Tips
Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 161 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat1g | 5% |
Sodium327mg | 14% |
Total Carbohydrate20g | 7% |
Dietary Fiber4g | 14% |
Total Sugars11g | |
Protein4g | |
Vitamin C25mg | 125% |
Calcium60mg | 5% |
Iron1mg | 6% |
Potassium300mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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