Mushroom Cabbage Salad
Both mushrooms and cabbage are packed with potassium. Potassium is an important electrolyte that regulates blood pressure, muscular function. It is recommended that we consume at least 4.7g of potassium per day. This is a simple recipe to make your day power packed and light.
| Serves | Preparation Time | Cooking Time |
| 2 People | 10-15 Minutes | 15-20 Minutes |
Ingredients
- 250g button mushrooms sliced finely
- 1 green chilli finely chopped
- 2 cups finely shredded cabbage
- 1 tsp ginger-garlic paste
- 2 tsp lime juice
- 1 tsp soy sauce
- Salt to taste
- 2 tsp oil
Method
Step 1
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In a pan heat the oil and add to it the ginger-garlic paste and saute for a min.
Step 2
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Add to this the mushroom, soy sauce, salt, chilli and let fry.
Step 3
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Close the pan and let the mushroom cook.
Step 4
After about 5 mins open the pan and let the water evaporate.
Step 5
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Add to this shredded cabbage and toss/mix well. Add lime juice or any other preferred dressing.
Step 6
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Serve immediately after preparing.
Nutritional Information
| Calories | 65 K cal |
| Proteins | 2.9 g |
| Fats | 3.2 g |
| Carbohydrates | 7.6 g |
| Cholesterol | 0 mg |
| Sodium | 1360 mg |
| Potassium | 302 mg |
*For frying, add approximately 10 grams of fat per serving at 9 Kcal/gm of fat.
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