RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1481
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| Recipe Name: |
Chinese Cabbage, Snow Peas, and Cucumber with Curried Mayonnaise |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.55
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.33 Cup mayonnaise
1 Teaspoon curry powder, sweet
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Directions:
Peel off any damaged outer leaves from cabbage and discard. Cut cabbage crosswise into 1-inch wide pieces. In colander, wash and drain cabbage. Dry in salad spinner or pat dry with paper towels and transfer to salad bowl. Trim and string snow peas. Wash under cold water and pat dry. Cut snow peas lengthwise into 1/4-inch julienne strips. Add to salad bowl.
Peel cucumber, and halve it lengthwise and scoop out seeds. Lay each half cut side down and cut into 1/2-inch slices. Add to salad bowl. Toss salad ingredients to combine. Cover bowl with plastic wrap and chill at least 15 minutes. For dressing, combine remaining ingredients in a small bowl and whisk until combined. Just before serving , spoon chilled dressing over salad and toss to coat. |
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| Nutrition per Serving: |
| Calories: |
145 |
Total Carbs: |
11.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.3 |
Fat: |
10.3 |
Protein: |
2.82 |
| Fiber: |
3.59 |
Sodium: |
114.92 |
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