Ingredients:
- 1/4 head red cabbage
- 2 carrots
- 1 fennel bulb
- 3 scallions , cut into 1-inch pieces
- dash of cayenne pepper
Directions:
- Using a knife or food processor, shred the cabbage and carrots. Trim the top of the fennel and reserve 1/4 cup of the leafy sprigs. Finely shred the fennel bulb. Grate the zest from the orange and then squeeze the orange to extract the juice. Combine all the ingredients, including the fennel sprigs, and toss to mix well. Let marinate 30 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.23 Kcal (1148 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 2598.71mg | 108% | |
| Potassium | 2250.72mg | 48% | |
| Total Carbs | 62.15g | 21% | |
| Sugars | 27.07g | 108% | |
| Dietary Fiber | 18.63g | 75% | |
| Protein | 7.69g | 15% | |
| Vitamin C | 231.2mg | 385% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 4.9mg | 27% | |
| Calcium | 327.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 34.75 Kcal (145 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 329.26mg | 108% | |
| Potassium | 285.17mg | 48% | |
| Total Carbs | 7.87g | 21% | |
| Sugars | 3.43g | 108% | |
| Dietary Fiber | 2.36g | 75% | |
| Protein | 0.97g | 15% | |
| Vitamin C | 29.3mg | 385% | |
| Vitamin A | 0.2mg | 41% | |
| Iron | 0.6mg | 27% | |
| Calcium | 41.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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