African Cabbage and Pepper Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
138
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 220.2 μg | (367 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 206 mg | (217 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 tsp Cumin
- 1 small Green cabbage (500 grams)
- 3 Bell pepper (red, yellow, green)
- 1 small, red onion
- 2 Tbsps White vinegar
- ½ Lime (juiced)
- 1 Tbsp brown sugar
- salt
- 4 Tbsps olive oil
- 2 tsps Harissa powder
- 2 sprigs parsley
Preparation steps
1.
Toast cumin in a dry pan until fragrant. Remove and let cool. Remove outer leaves of the cabbage, quarter and cut out stalk, cut into thin strips. Rinse and halve bell peppers, remove seeds and ribs, cut into strips. Peel onion and dice finely.
2.
Whisk vinegar with lime juice and oil, season with sugar, 1-2 teaspoons of salt, harissa and cumin powder. Combine cabbage, peppers and onions and toss with the dressing. Let stand for at least 4 hours or better overnight.
3.
Rinse parsley, shake dry and pluck off leaves, cut into strips. Season salad to taste and garnish with parsley. Serve.
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