Cabbage Salad with Jerusalem Artichoke Chips
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Red cabbage
- 2 Oranges
- 150 grams Sour cream
- 1 Tbsp Canola oil
- 2 Tbsps apple cider vinegar
- salt
- peppers
- Caraway (ground)
- sugar
- 2 Tbsps Sunflower seed
- 120 grams Jerusalem artichoke
- vegetable oil (for cooking)
- 1 handful Beet sprouts
How healthy are the main ingredients?
Red cabbageSour creamSunflower seedapple cider vinegarOrangesaltPreparation 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.
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