Tsukemono- Japanese Cabbage Salad

1. Cut cabbage into thin strips (about the width of fettucini noodles) and place into a large bowl.

2. Boil remaining ingredients in a small pot.

3. Remove the pot from heat and pour over cabbage.

4. Mix (using tongs) cabbage and vinegar mixture for about 2 minutes.

5. Drain vinegar mixture from cabbage, and return vinegar to heat.

6. Repeat steps 3 and 4.

7. Drain vinegar from cabbage and discard.

8. Place cabbage into refrigerator until cool.

9. Enjoy!

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Nutrient	Quantity
Total fats	0.0927 g
Protein	0.5995 g
Carbohydrates	56.305 g
Energy	226.788 kCal
Water	52.5164 g
Calcium, Ca	22.429 mg
Carotene, beta	72.485 g
Niacin	0.254 mg
Vitamin A, RAE	7.085 g
Riboflavin	0.0136 mg
Sodium, Na	7.651 mg
Total lipid (fat)	0.0927 g
Manganese, Mn	0.136 mg
Sucrose	54.7529 g
Sugars, total	54.7529 g
Vitamin B-6	0.0202 mg
Selenium, Se	0.218 g
Ash	0.1865 g
Pantothenic acid	0.0191 mg
Copper, Cu	0.0573 mg
Thiamin	0.0027 mg
Iron, Fe	0.6075 mg
Carbohydrate, by difference	56.305 g
Phosphorus, P	10.907 mg
Folate, total	23.435 g
Carotene, alpha	26.705 g
Zinc, Zn	0.0929 mg
Vitamin A, IU	143.335 IU
Folate, DFE	23.435 g
Vitamin C, total ascorbic acid	1.744 mg
Folate, food	23.435 g
Magnesium, Mg	5.464 mg
Potassium, K	63.423 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	4 tablespoons	220.248	55.0896	0
Salt	3 tablespoons	0	0	0
rice vinegar	0.25 cup	0	0	0
green cabbage	0.5	0	0	0
napa cabbage	0.5	6.54	1.2154	0.0927