Cabbage-Shiitake Salad
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
129
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 129 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 185 μg | (308 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Napa cabbage
- 300 grams shiitake mushrooms
- 2 red Bell pepper
- 1 Tbsp sesame oil
- 1 Tbsp lemon juice
- 50 grams Sour cream (10% fat)
- ½ tsp sugar
- 2 Tbsps chopped parsley
- Iodized salt (with fluoride)
- freshly ground peppers
Preparation steps
1.
Rinse the cabbage and quarter lengthwise. Remove the stalk, and julienne crosswise. Clean the mushrooms, remove the stems, and slice the caps. Rinse and quarter the peppers. Remove the seeds and membranes, and finely dice.
2.
Heat the oil in a pan, and sauté the mushrooms over medium heat until light brown. Season to taste with salt and 1 tablespoon of lemon juice, then set aside.
3.
For the dressing, mix the sour cream with the lemon juice, 1 pinch of salt, and 1 pinch of sugar. Whisk until smooth, then stir in the parsley. Divide the cabbage, diced peppers, and mushrooms onto 4 plates. Sprinkle with pepper and serve with the dressing.
