Cabbage Salad with Jerusalem Artichoke Chips

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Cabbage Salad with Jerusalem Artichoke Chips
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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)
Calorie310 cal.(15 %)
Protein7 g(7 %)
Fat22 g(19 %)
Carbohydrates20 g(13 %)
Sugar added2 g(8 %)
Roughage9.5 g(32 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E12.2 mg(102 %)
Vitamin K33.7 μg(56 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.4 mg(29 %)
Folate90 μg(30 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C119 mg(125 %)
Potassium731 mg(18 %)
Calcium135 mg(14 %)
Magnesium70 mg(23 %)
Iron2.4 mg(16 %)
Iodine6 μg(3 %)
Zinc1 mg(13 %)
Saturated fatty acids5.8 g
Uric acid64 mg
Cholesterol18 mg
Complete sugar20 g

Ingredients

for
4
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

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. 

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