Ingredients:
- 1 red bell pepper , cut into thin strips (about 1 1/2 cups)
- 1 yellow bell pepper , cut into thin strips (about 1 1/2 cups)
Directions:
- Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
- Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 1 1/2 hours. Rinse off salt under cold water. Pat dry.
- Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly.
- Remove from heat and continue shaking pan until popping subsides. Cool in bowl.
- Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
- Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings.
- Serve immediately, or store up to 1 day in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.44 Kcal (383 kJ) | ||
| Calories from fat | 20.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Sodium | 920.77mg | 38% | |
| Potassium | 379.3mg | 8% | |
| Total Carbs | 16.01g | 5% | |
| Sugars | 10.32g | 41% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 96.9mg | 161% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 13.5mg | 75% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 43 Kcal (180 kJ) | ||
| Calories from fat | 9.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 4% | |
|---|---|---|---|
| Sodium | 433.02mg | 38% | |
| Potassium | 178.38mg | 8% | |
| Total Carbs | 7.53g | 5% | |
| Sugars | 4.85g | 41% | |
| Dietary Fiber | 2.08g | 18% | |
| Protein | 0.92g | 4% | |
| Vitamin C | 45.6mg | 161% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 6.3mg | 75% | |
| Calcium | 33.5mg | 7% | |
* 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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