Cabbage Salad with Fruits
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
238
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 69 μg | (115 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Napa cabbage
- 2 stalks Celery
- 1 tart Apple
- juice of lemons
- 2 Oranges
- salt
- freshly ground peppers
- 2 Tbsps sunflower oil
- 75 grams Crème fraiche
- 2 slices Whole Wheat Toast
- 1 Tbsp butter
- parsley
Preparation steps
1.
Rinse cabbage, trim and cut crosswise into strips.
2.
Rinse celery, trim and cut diagonally into 10 cm (approximately 4 inches) long pieces.
3.
Rinse apples, quarter, remove core and cut into slices. Sprinkle apple slices with a little lemon juice.
4.
Peel oranges with a sharp knife, remove all white skins and cut along partitions to release orange fillets. Collect resulting juice.
5.
For the salad dressing, mix orange juice in a bowl with remaining lemon juice and oil. Add creme fraiche, stir and season with salt and pepper.
6.
Cut toast slices into cubes and fry in a skillet with hot butter until golden brown.
7.
Mix cabbage, celery and apple in a bowl, drizzle with the salad dressing and mix well. Serve garnished with parsley and croutons.
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