Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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 medium-sized onion, diced
- 2 Tbs. vegetable oil
- 2 cloves garlic, very thinly sliced
- 1 green mango, peeled and shredded
- 2 cups finely shredded green cabbage
- 2 Tbs. chopped fresh cilantro
- 2 tsp. low-sodium or “white” soy sauce
- 2 tsp. crushed roasted red chilies
- 1 Tbs. roasted peanuts, crushed
- 2 tsp. chickpea flour
- 2 tsp. fried shallots or onions
- =
Directions
1. Soak onion in water to remove sharp taste. Heat vegetable oil in large skillet over medium heat, and sauté garlic until brown, for about 2 minutes. Remove garlic from oil, reserve oil and set garlic aside.
2. Combine mango, onion, cabbage, cilantro and garlic in large bowl. In separate bowl, combine garlic, oil and soy sauce. Toss mango mixture with oil. Garnish with red chilies, peanuts, chickpea flour and fried shallots, toss and serve.