Over the long weekend, I spend some time with Julia Turshen's Small Victories, and came home eager to try her cabbage-massaging technique. I've since learned it works very well — it encourages the cabbage to relax, which allows it to nicely soak up the dressing.
Carrots: I like to use a mandoline, because the pieces look so pretty. If you can find fat carrots, this makes mandoline work easier. When you get down to the bottom of the carrot, simply slice it up with a knife or eat the pieces as a snack. Alternatively, shred it with a box grater or the shredder attachment of a food processor.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 102 | ||
Calories from Fat: 16 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.8mg | 7 % | |
Sodium 379.2mg | 13 % | |
Potassium 386.5mg | 10 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 7.8g | ||
Protein 11.1g | 16 % | |
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: 102
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