Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
734
Calories
42g
Protein
46g
Fat
42g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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 cabbage
- 1 bunch of cilantro
- 1 bunch of green onions
- ½ cup slivered almonds , toasted
- ½ cup sunflower seeds
- 2 packages of ramen noodles , Oriental flavor
- 2 cooked chicken breasts
- ½ cup of vegetable or canola oil
- ½ cup of rice vinegar
- 1 packet of Oriental flavoring (from one of the ramen packages)
- Salt to taste
- Pepper to taste
- Sugar to taste
Directions
1
Chop the cabbage, cilantro leaves, and green onion until it is at an even consistency among the three. Mix together.
2
Add the almonds and sunflower seeds.
3
Break up the ramen noodles and place in the salad.
4
Mix oil, rice vinegar, and flavoring. This is now your dressing.
5
Pour dressing over salad, and add salt and pepper to taste
6
Leave salad to sit and absorb flavor for an hour for best taste.
Recipe sourced from
wikibooks