Cabbage Râpée

Name: Cabbage Râpée
Yield: 340.5 g
Ingredients: raw carrot 10 g; raw cabbage 200 g; olive oil 20 spoon; apple cider vinegar 37.5 tablespoon; allulose syrup 30 spoon; whole grain mustard 40 g; salt 3 g

306 kcal

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Ingredients

Main ingredients

raw carrot 10 g
raw cabbage 200 g

Seasonings/Sauce

olive oil 20 spoon
apple cider vinegar 37.5 tablespoon
allulose syrup 30 spoon
whole grain mustard 40 g
salt 3 g

Nutrition summary

Carbohydrates 50.37 g 50%

Protein 4.66 g 5%

Fat 20.17 g 45%

Serving size 340.5g

Cooking steps

1

Shred the cabbage thinly.
2

Shred the carrot thinly.
3

Slice the onion thinly.
4

Soak the vegetables in cold water to make them crisp, then drain well.
5

Mix olive oil, lemon juice, sugar, salt, and pepper to make a dressing.
6

Toss the vegetables and dressing evenly.
7

Serve on a plate to finish.

Cabbage Râpée

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