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Picture of Cook the Book: Napa Cabbage and Red Onion Salad
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 148 kcal 7 %
  • Fat 9 g 15 %
  • Saturated 1 g 7 %
  • Carbs 14 g 5 %
  • Fiber 3 g 14 %
  • Protein 4 g 7 %
  • Cholesterol 0 mg 0 %
  • Sodium 677 mg 28 %
  • Calcium 178 mg 18 %
  • Magnesium 42 mg 10 %
  • Potassium 569 mg 12 %
  • Iron 2 mg 8 %
  • Zinc 1 mg 5 %
  • Phosphorus 88 mg 13 %
  • Vitamin A 339 µg 38 %
  • Vitamin C 73 mg 81 %
  • Thiamin (B1) 0 mg 9 %
  • Riboflavin (B2) 0 mg 11 %
  • Niacin (B3) 1 mg 6 %
  • Vitamin B6 0 mg 32 %
  • Folate equivalent (total) 117 µg 29 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 0 mg 3 %
  • Vitamin K 90 µg 75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Napa Cabbage and Red Onion Salad

Ingredients

  • 1 small or 1/2 medium large red onion (1/4 pound)
  • 2 teaspoons salt, or to taste
  • 2 cups shredded Napa cabbage
  • 2 teaspoons roasted sesame oil, or to taste
  • 1 tablespoon minced ginger
  • 1 tablespoon rice vinegar, or to taste
  • About 1/2 cup coriander leaves

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