Autumn Salad with Cabbage and Beet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 54.4 μg | (91 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 400 grams Red cabbage
- salt
- 5 Tbsps White vinegar
- 200 grams Beets
- 4 carrots
- 1 handful Sprout
- 4 Tbsps Canola oil
- 1 pinch sugar
- 50 grams Pecan
Preparation steps
Rinse, trim, and julienne the cabbage. Blanch for 4-5 minutes until al dente in boiling salted water seasoned with 1 tablespoon of vinegar. Remove the cabbage with a slotted spoon, and drain. Peel and thinly slice the beet. Remove the beet greens and blanch for 5 minutes in boiling water, then drain. Peel and coarsely grate the carrots. Rinse the sprouts and drain well.
Mix the remaining vinegar with the oil. Season to taste with the salt and sugar. Mix the carrots, cabbage, and the beet with a little of the marinade. Let the vegetables marinate for 15 minutes.
Finley chop some of the pecans, and cut the rest into strips. Remove the vegetables from the marinade, and arrange decoratively on the plates. Layer the sprouts over the carrots for garnish, and serve.
