Chinese Cabbage Salad
- Total Time
- 10 minutes
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Ingredients
- 1large Chinese cabbage, about 2½ pounds
- 1cup trimmed, peeled, finely shredded carrot
- 2tablespoons finely chopped parsley
- 1egg
- 2tablespoons Dijon-style mustard
- 3tablespoons finely chopped shallots
- ¼cup white vinegar
- 1cup corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
572 calories; 58 grams fat; 4 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 10 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 6 grams protein; 963 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.
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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.
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