Cabbage Lentil Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
214
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 97.1 μg | (162 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 200 grams red Lentils
- salt
- 500 grams Napa cabbage
- 2 green Bell pepper
- 5 Tbsps balsamic vinegar
- 1 Tbsp Herb mustard
- freshly ground pepper
- sugar (to taste)
- 5 Tbsps vegetable oil
- 5 Tbsps Walnut oil
- 2 Tbsps Cream sherry
- 1 bunch Chives
Preparation steps
1.
Cook the lentils in a pot of boiling salted water until tender, about 4-5 minutes. Drain and set aside. Rinse and thinly slice the cabbage. Rinse the bell peppers, trim the tops and remove the seeds. Slice some bell peppers rings for garnish. Cut the remaining bell peppers into strips.
2.
In a large bowl, whisk the vinegar with the mustard, and season with salt, pepper and sugar to taste. Gradually whisk in the oil and sherry. Add the lentils, cabbage and bell peppers to the dressing, and toss until combined. Allow to marinate for 10 minutes.
3.
Rinse the chives and slice. Serve the salad garnished with the chives and bell peppers rings.
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