Directions:
- Heat oil in a wok or deep, wide skillet over a medium-high flame.
- When hot, put in mustard seeds.
- As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
- Stir once.
- Within seconds the chili will turn dark red.
- Put cabbage, carrots, and hot pepper in the pan.
- Turn the heat down to medium and stir the vegetables for about 30 seconds.
- Add salt, sugar and cilantro.
- Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
- Stir in lemon juice.
- Remove red chili and serve.
- Note: You may want to have a lid handy for when the mustard seeds begin to pop.
- They're hot little projectiles before they're mixed with the veggies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.1 Kcal (528 kJ) | ||
| Calories from fat | 85.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 15% | |
|---|---|---|---|
| Sodium | 535.01mg | 22% | |
| Potassium | 321.65mg | 7% | |
| Total Carbs | 10.62g | 4% | |
| Sugars | 5.36g | 21% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 39.2mg | 65% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 91.38 Kcal (383 kJ) | ||
| Calories from fat | 61.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 15% | |
|---|---|---|---|
| Sodium | 387.71mg | 22% | |
| Potassium | 233.09mg | 7% | |
| Total Carbs | 7.69g | 4% | |
| Sugars | 3.89g | 21% | |
| Dietary Fiber | 2.73g | 15% | |
| Protein | 1.15g | 3% | |
| Vitamin C | 28.4mg | 65% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 0.1mg | 1% | |
| Calcium | 33.6mg | 5% | |
* 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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