Basil Pesto Carrot Cabbage Râpée

Name: Basil Pesto Carrot Cabbage Râpée
Yield: 1471.1 g
Ingredients: Raw Cabbage 145.8 g; Black Pepper 5 g; Apple Cider Vinegar 25.3 ml; Temerae Organic Whole Grain Mustard 40 g; Minced Garlic 20 g; Leonardi Glaze Balsamic Vinegar White 30 g; Allulose Syrup 71.8 ml; Basil Pesto 47 g; Squeezed Lemon Juice 54.3 ml; Basso Extra Virgin Olive Oil (1L) 42.7 ml; Raw Carrot 989.2 g

1,179 kcal

#Vegan #Low-calorie #Mediterranean diet

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Ingredients

Main ingredients

Raw Cabbage 145.8 g
Black Pepper 5 g
Apple Cider Vinegar 25.3 ml
Temerae Organic Whole Grain Mustard 40 g
Minced Garlic 20 g
Leonardi Glaze Balsamic Vinegar White 30 g
Allulose Syrup 71.8 ml
Basil Pesto 47 g
Squeezed Lemon Juice 54.3 ml
Basso Extra Virgin Olive Oil (1L) 42.7 ml
Raw Carrot 989.2 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 181.01 g 49%

Protein 18.79 g 5%

Fat 76.37 g 46%

Serving size 1471.1g

Cooking steps

1

Shred the carrots and cabbage.
2

Place the shredded carrots and cabbage in a bowl.
3

Add basil pesto, lemon juice, olive oil, and salt, then mix well.
4

Transfer to a plate and serve.

Basil Pesto Carrot Cabbage Râpée

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