Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
337
Calories
27g
Protein
6g
Fat
46g
Carbs
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 |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 tablespoons sour cream
- 2 teaspoons mayonnaise
- 1/2 teaspoon finely grated fresh lemon zest
- 4 teaspoons fresh lemon juice
- 1 teaspoon sugar
- 3 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 lb green cabbage, thinly sliced (4 cups)
- 2 carrots, cut into julienne strips or coarsely grated
- 1 bunch scallions, thinly sliced diagonally (1 cup)
- 1/2 cup chopped fresh flat-leaf parsley
Directions
1
Whisk together sour cream, mayonnaise, zest, lemon juice, sugar, water, salt, and pepper in a large bowl until sugar is dissolved. Add cabbage, carrots, scallions, and parsley and toss well.
2
Chill, covered, 1 hour to allow flavors to develop. Season with salt and pepper.
3
Category:Egyptian Recipes
4
Category:Egyptian Salads
Recipe sourced from
fandom