Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
131
Calories
7g
Protein
1g
Fat
27g
Carbs
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Chinese Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salad | not in our table | 0 |
| Leaf | not in our table | 0 |
| Mung Bean | not in our table | 0 |
| Bamboo Shoots | not in our table | 0 |
| Water | 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
- =
- salad
- 1 cup leaf lettuce, torn
- 1 cup chinese cabbage, torn
- 1 cup mung bean sprouts
- 1/2 cup bamboo shoots, sliced, cannd
- 1/4 cup carrots, thinly sliced
- 1/4 cup celery, thinly sliced
- 1/4 cup broccoli, chopped
- dressing
- 3 tbsp low-sodium soy sauce
- 3 tbsp rice vinegar
- 2 tbsp water
- 1/4 tsp fresh garlic, minced
- 1/4 tsp fresh ginger root, minced
- per serving
- 42 x *cals
- 3 x *gm protein
- 1/8 x *gm fat
- 7 x *gm carbo
- 464 x *mg sodium
- 3 x *gm fiber
- =
Directions
1
Salad: combine all vegetables in a large bowl. Toss to mix. Set aside. Dressing: combine all dressing ingredients in a blender or small jar. Process briefly or shake well to combine ingredients. Pour over salad and toss to coat. Serve at once. Serves 4
Recipe sourced from
fandom