Blue Coleslaw
Healthy, because
Even smarter
Nutritional values
Red cabbage contains large quantities of so-called radical scavengers such as flavonoids and phenols - all substances that have been proven to protect our cells from harmful influences and can delay the ageing process. Above all, red cabbage contains large quantities of the natural colouring anthocyanin. It can prevent the development of cancer and defuse cell damage that has already occurred.
You can refine the red cabbage salad with orange filets and blue cheese! This way a whole potpourri of flavours comes onto the plate - and with the protein from the cheese, the cabbage salad becomes really full-bodied.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 500 grams Red cabbage
- 300 grams carrots
- 1 pomegranate
- 4 Tbsps apple cider vinegar
- 4 Tbsps Canola oil
- ½ tsp ground Caraway
- salt
- freshly ground peppers
- 60 grams Brazil nut (blanched)
Preparation steps
Rinse cabbage, remove outer leaves and core, plane or finely grate, place in a large bowl and knead with hands slightly. Peel carrots and grate coarsely. Halve pomegranate, remove seeds and set aside approximately 4 tablespoons for garnish. Add remaining pomegranate seeds to the bowl, add cabbage and carrots and mix well. Whisk vinegar in a bowl with oil and cumin and season with salt and pepper. Pour the dressing over the salad, mix and let rest for at least 30 minutes.
Season to taste. Transfer coleslaw to plates and sprinkle reserved pomegranate seeds over it. Chop nuts coarsely. Serve garnished with nuts.
