Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Roasted Peanut | 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
- =
- 1/2 cup very thinly sliced fresh ginger
- 3 Tbs. fresh lime juice
- 1 Tbs. sesame seeds
- 2 Tbs. peanut oil
- 2 Tbs. sliced garlic
- 1 small tomato, coarsely chopped
- 1 cup diced cabbage
- 3 Tbs. ground roasted peanuts
- 2 Tbs. low-sodium or “white” soy sauce
- 1 Tbs. chickpea flour
- Hot green chilies, minced, optional
- =
Directions
1. Combine ginger and 2 tablespoons lime juice, and set aside to marinate for a minimum of 2 hours.
2. Dry-roast sesame seeds in large skillet over medium-low heat until fragrant, about 3 minutes, stirring constantly to prevent burning. Remove from heat, and set aside. Heat oil in same skillet over medium heat, and sauté garlic slices until brown, about 2 minutes. Remove from heat, and set aside.
3. Squeeze lime juice from ginger. Combine ginger, tomato, cabbage, peanuts, garlic, remaining oil and sesame seeds. Add soy sauce and remaining lime juice. Sprinkle with chickpea flour, and toss. Garnish with finely chopped chilies, if using.