Cabbage Salad
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 169.9 μg | (283 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Napa cabbage
- 2 scallions
- 100 grams Corn (canned)
- 4 Tbsps olive oil
- 4 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 3 Tomatoes
- 2 Tbsps Pumpkin seed
Preparation steps
1.
Rinse cabbage, trim and cut crosswise into strips. Rinse scallions, trim and cut into rings. Drain corn.
2.
Mix olive oil and vinegar in a bowl and season with salt. Add cabbage, corn and onions to the bowl and let rest for about 10 minutes. Rinse tomatoes, cut into slices, add to the bowl and mix. Arrange cabbage salad on plates and serve garnished with pumpkin seeds.
