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Ingredients
1 large Chinese cabbage, about 2 ½ pounds
1 cup trimmed, peeled, finely shredded carrot
2 tablespoons finely chopped parsley
1 egg
2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots
¼ cup white vinegar
1 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
12 grams carbs; 40 milligrams cholesterol; 576 calories; 41 grams monosaturated fat; 10 grams polyunsaturated fat; 4 grams saturated fat; 58 grams fat; 5 grams fiber; 985 milligrams sodium; 7 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut cabbage lengthwise into quarters. Place each quarter on a flat surface, and slice crosswise into very thin slices. Slice only the tender tops. Discard less tender bottom portions. There should be 7 to 8 cups.
- Step 2
Put cabbage in a large bowl and add carrot and parsley. Blend well.
- Step 3
Put egg, mustard, shallots and vinegar in a mixing bowl. Start beating while gradually adding the oil.
- Step 4
Add salt and pepper.
- Step 5
Add about ½ cup of the egg sauce to cabbage and carrot mixture, and toss to blend. Use remaining egg sauce in recipe for the hot skate salad.
Private Notes