Basil Pesto Carrot Cabbage Rapee

Name: Basil Pesto Carrot Cabbage Rapee
Yield: 1258.3 g
Ingredients: black pepper 5 g; apple cider vinegar 14.4 ml; Temere Organic Wholegrain Mustard 39.7 g; minced garlic 16.8 g; Leonardi Glaze Balsamic Vinegar White 17.6 g; allulose syrup 39.3 ml; basil pesto 40.9 g; squeezed lemon juice 55.8 ml; Basso Extra Virgin Olive Oil (1L) 39.6 ml; raw carrot 989.2 g

1,036 kcal

#diet #vegan #low calorie #Mediterranean diet

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Ingredients

Main ingredients

black pepper 5 g
apple cider vinegar 14.4 ml
Temere Organic Wholegrain Mustard 39.7 g
minced garlic 16.8 g
Leonardi Glaze Balsamic Vinegar White 17.6 g
allulose syrup 39.3 ml
basil pesto 40.9 g
squeezed lemon juice 55.8 ml
Basso Extra Virgin Olive Oil (1L) 39.6 ml
raw carrot 989.2 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 140.41 g 45%

Protein 15.87 g 5%

Fat 69.39 g 50%

Serving size 1258.3g

Cooking steps

1

Thinly julienne the carrot and cabbage.
2

Add basil pesto, olive oil, a pinch of salt, and pepper, then mix well.
3

Add lemon juice and mix again.
4

Transfer to a plate and serve.

Basil Pesto Carrot Cabbage Rapee

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