Mexican Red Cabbage Salad

1. Thinly slice the red cabbage (Should make around 4 cups) and add to a mixing bowl.

2. Thinly slice the scallions and add to the bowl with cabbage.

3. Add the lime juice to the cabbage, then add olive oil and remaining ingredients. Mix well and serve.

4. Soy Nuts can be substituted for the Pepitas (roasted pumpkin seeds).

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Nutrient	Quantity
Total fats	0.5576 g
Protein	4.3841 g
Carbohydrates	20.1337 g
Energy	84.372 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.025 g
Water	227.43 g
Aspartic acid	0.4369 g
Calcium, Ca	163.6344 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	2351.9055 g
Fiber, total dietary	6.2384 g
Fatty acids, total saturated 22:0	0.0006 g
Fatty acids, total trans-polyenoic 13:0	0.0002 g
Carotene, beta	1457.1825 g
Niacin	1.2771 mg
Vitamin A, RAE	123.2305 g
Arginine	0.3182 g
Riboflavin	0.1883 mg
Tocopherol, beta	0.0016 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0045 g
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	0.8966 g
Sodium, Na	58.5448 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0016 g
Total lipid (fat)	0.5576 g
Manganese, Mn	0.4719 mg
Fructose	0.5465 g
Proline	0.2901 g
Fatty acids, total saturated 16:0	0.0774 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.2998 g
Choline, total	17.7845 mg
Sugars, total	6.0944 g
Serine	0.1956 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0116 g
Fatty acids, total saturated 20:4 undifferentiated	0.0002 g
Vitamin B-6	0.2086 mg
Selenium, Se	1.7148 g
Ash	1.9891 g
Fatty acids, total saturated 18:1 undifferentiated	0.0843 g
Pantothenic acid	0.2397 mg
Phenylalanine	0.1385 g
Copper, Cu	0.1965 mg
Betaine	0.1995 mg
Thiamin	0.1375 mg
Methionine	0.0461 g
Iron, Fe	3.3816 mg
Carbohydrate, by difference	20.1337 g
Phosphorus, P	91.052 mg
Folate, total	135.6809 g
Tocopherol, gamma	0.0607 mg
Lycopene	4.7068 g
Alanine	0.1923 g
Valine	0.1879 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.2076 g
Glycine	0.2036 g
Carotene, alpha	14.1765 g
Glucose (dextrose)	0.5849 g
Fatty acids, total saturated 14:0	0.0038 g
Zinc, Zn	0.9122 mg
Isoleucine	0.1701 g
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	0.2339 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	0.0192 mg
Leucine	0.2487 g
Tocotrienol, alpha	0.0409 mg
Vitamin A, IU	2460.7177 IU
Folate, DFE	135.6809 g
Tryptophan	0.045 g
Vitamin C, total ascorbic acid	59.3715 mg
Phytosterols	1.1512 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0255 g
Fatty acids, total saturated 20:0	0.0004 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.119 g
Vitamin K (phylloquinone)	424.3389 g
Fatty acids, total saturated	0.0976 g
Histidine	0.074 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0001 g
Fatty acids, total monounsaturated	0.0859 g
Threonine	0.1594 g
Folate, food	135.6809 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Cryptoxanthin, beta	23.7013 g
Vitamin E (alpha-tocopherol)	1.4597 mg
Magnesium, Mg	48.5658 mg
Lysine	0.2075 g
Potassium, K	671.51 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0073 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Extra virgin olive oil	2 tablespoons	0	0	0
Red cabbage	0.25	6.8975	1.6398	0.0356
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
lime juice	2 tablespoons	7.5625	2.547	0.0212
chili powder	0.25 teaspoon	1.9035	0.3355	0.0964
scallion	2	64	14.68	0.38
pepitas	0.25 cup	0	0	0