Summary
Servings
4
Time Needed
Prep
Cook
Ingredients
10
Difficulty
Medium
Ingredients
- 1/2 Chinese Cabbage wombok
- 1/4 cup Parsley
- 2 Shallots
- 1 Spanish Onion
- 1 Zucchini
- 2 Corn Cobs
- 8 Button Mushrooms
- 1 tbsp Garlic
- 1 tbsp Butter
- 1/2 cups Blue Cheese Salad Dressing
Nutrition Information
Qty per 446g serve |
Qty per 100g |
|
---|---|---|
Energy | 460.1625kcalcal | 103.07809048068kcalcal |
Protein | 8.2325gg | 1.844110243408gg |
Fat (total) | 37.4375gg | 8.3861375326555gg |
- saturated | 7.2275gg | 1.6189865513794gg |
Carbohydrate | 26.5275gg | 5.9422574530222gg |
- sugars | 10.6625gg | 2.3884391704024gg |
Dietary Fibre | 5.3525gg | 1.1989796632665gg |
Sodium | 682.3925mgmg | 152.8584268782mgmg |
Nutritional information does not include the following ingredients: Parsley
Please Note - Nutritional information is provided as a guide only and may not be accurate.
This is a delicious twist on your stock standard coleslaw! We have found a blue cheese salad dressing that I couldn’t resist using for this Wombok Vege Coleslaw recipe.
Related
Method
Recipe Hints and Tips:
- Wombok Vege Coleslaw is not suitable for freezing or storing, it is best served immediately.
- If you can't find a blue cheese dressing (we found ours at a local fruit & vege shop) then heat 125 grams of blue cheese until just runny (45 seconds in the microwave) and add to 1/2 cup whole egg mayonnaise and 2 tablespoons crushed walnuts.