Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
285
Calories
13g
Protein
6g
Fat
46g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 head of cabbage
- 1 large onion
- 4 baby carrots
- 1 green pepper
- 1 tsp salt (or to taste)
- 1 tablespoon vinegar (or to taste)
- 1 tablespoon sugar (or to taste)
- mayonnaise (about a cup or to taste)
Directions
1
This can be made in a food processor or with a shredder. Best made in food processor. Cut up cabbage, onion, green pepper and baby carrots put in the food
2
processor. Grind until fine.
3
Transfer to a large bowl. Add sugar, vinegar, salt and mayonnaise. Mix well.
4
Chill in refrigerator. Very good on hot dogs or serve with pinto beans and cornbread.
Recipe sourced from
fandom