Cabbage Salad with Apples, Walnuts and Beets
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Red cabbage
- 5 Tbsps Red wine vinegar
- 1 Tbsp Apple juice
- 1 Tbsp olive oil
- 2 Tbsps honey
- 1 generous pinch Ground allspice
- 1 generous pinch Ground clove
- 1 generous pinch Ground cinnamon
- salt
- feshly ground peppers
- 80 grams peeled Walnut
- 2 tart Apple (such as granny smith)
- lemon juice
- 2 cooked Beets (vacuum-packed)
Preparation steps
1.
Trim, quarter, core, and julienne the cabbage. Place in a bowl and cover with boiling water. Let soak for 5 minutes, then drain. Add the vinegar, apple juice, oil, honey, and spices. Season to taste with salt and pepper. Toast the walnuts in a dry pan until fragrant, remove, let cool, and coarsely chop.
2.
Rinse, quarter, remove the core, and thinly slice the apples. Mix with 1 tablespoon of lemon juice. Slice the beets, and mix together with the apples, walnuts, and cabbage and serve.
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