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
all recipes of this author
Ingredients
for
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
