Cabbage and Apple Salad with Nuts and Bacon
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 264.6 μg | (441 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 800 grams Green cabbage
- salt
- 2 Apple
- 1 Tbsp coarsely chopped parsley
- 4 Tbsps Yogurt (0.1% fat)
- 1 Tbsp honey
- 3 Tbsps Canola oil
- 2 Tbsps apple cider vinegar
- 1 Tbsp medium hot Mustard
- freshly ground peppers
- 40 grams Walnut
- 100 grams sliced Pancetta
Preparation steps
1.
Remove the outer leaves of the cabbage, quarter, cut out the stalks and cut the quarters into strips. In a bowl, mix with salt and mix well. Wash the apples into quarters, remove cores and cut into small cubes. Combine the parsley with the cabbage.
2.
For the vinaigrette: Whisk the yogurt, honey, 2 tablespoons oil, vinegar and mustard together and season with salt and pepper.
3.
Toast the nuts in a hot pan until fragrant. Remove and chop. Cut the pancetta into pieces and saute in hot oil in the pan for 2-3 minutes, until crispy. Drain on paper towels.
4.
Toss the dressing with the salad and season as desired. Sprinkle with nuts and pancetta and serve.
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