Cabbage Salad with Jerusalem Artichoke Chips

0
Average: 0 (0 votes)
(0 votes)
Cabbage Salad with Jerusalem Artichoke Chips
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
227
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie227 kcal(11 %)
Protein5.01 g(5 %)
Fat12.28 g(11 %)
Carbohydrates26.59 g(18 %)
Sugar added0 g(0 %)
Roughage5.19 g(17 %)
Vitamin A219.86 mg(27,483 %)
Vitamin D0 μg(0 %)
Vitamin E0.96 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.47 mg(12 %)
Vitamin B₆0.33 mg(24 %)
Folate46.41 μg(15 %)
Pantothenic acid0.47 mg(8 %)
Biotin3.15 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C108.01 mg(114 %)
Potassium569.1 mg(14 %)
Calcium142.24 mg(14 %)
Magnesium33.31 mg(11 %)
Iron2.4 mg(16 %)
Zinc0.37 mg(5 %)
Saturated fatty acids4.88 g
Cholesterol25 mg

Ingredients

for
4
Ingredients
500 grams Red cabbage
2 Oranges
150 grams Sour cream
1 tablespoon Canola oil
2 tablespoons apple cider vinegar
salt
peppers
Caraway (ground)
sugar
2 tablespoons Sunflower seed
120 grams Jerusalem artichoke
vegetable oil (for cooking)
1 handful Beet sprouts
How healthy are the main ingredients?
Red cabbageOrangeSour creamapple cider vinegarsaltCaraway

Preparation steps

1.

Remove outer cabbage leaves and cut out hard stalk. Grate cabbage finely and place in a bowl. Peel orange with a sharp knife. Fillet orange and squeeze juice from remaining pulp. Combine orange segments to cabbage. Whisk sour cream with orange juice, canola oil and vinegar, season with salt, pepper, cumin powder and sugar. Mix dressing with cabbage salad and let rest for at least 30 minutes.

2.

Toast sunflower seeds in a dry pan until fragrant. Remove and let cool.

3.

Brush and dry Jerusalem artichokes. Slice thinly. Heat oil in a pan and cook until golden brown on both sides. Drain on paper towels and season with a little salt.

4.

Season salad again and transfer to plates. Garnish with sunflower seeds and beet sprouts, sprinkle with chips. Serve.