Advertisement
Ingredients
- 2medium-size heads cabbage, about 3 pounds
- 1½cups walnuts
- 1cup onion, chopped coarse
- 2teaspoons Asian chili paste or sauce
- 1teaspoon salt
- 4tablespoons red-wine vinegar
Nutritional analysis per serving (8 servings)
214 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 11 grams polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 7 grams protein; 334 milligrams sodium
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.
Powered by
Preparation
- Step 1
Quarter and core cabbages. Put in pot and barely cover with water; put cover on pot and bring to boil. Cook until tender, 15 to 20 minutes. Drain until cool.
- Step 2
In food processor, mince nuts fine; set aside. Put onions in processor and mince fine. Press excess water from cabbage and add to food processor. Process until chopped fine.
- Step 3
Add walnuts to mixture, along with chili paste, salt and vinegar. Mix thoroughly. Chill.
Private Notes