Cabbage Salad with Oranges
Cabbage Salad with Oranges - Raw makes you happy: Fitfood for the winter
Healthy, because
Even smarter
Nutritional values
Kale is a real superfood and an ideal source of vitamin C, especially in winter. If raw cabbage is regularly added to your plate, your immune system is strengthened - making you fit for the cold season. Green cabbage also contains a lot of iron and calcium, which makes you strong and strengthens your bones.
For a vegan version, simply replace the honey with agave syrup or coconut blossom sugar. If you like it a bit more tart, you can also use grapefruits instead of oranges.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 730.6 μg | (1,218 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 243.4 μg | (81 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 964 mg | (24 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 8.1 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 88.8 mg | |||
| Cholesterol | 0.1 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 3 Oganic oranges
- 6 ozs baby Kale
- 7 ozs Red cabbage
- 1 red onion
- 2 Tbsps apple cider vinegar
- 1 Tbsp white balsamic vinegar
- 1 Tbsp honey
- 4 Tbsps Walnut oil
- salt
- peppers
- 6 ozs walnut kernels
Preparation steps
Rinse oranges hot, rub dry; peel peel from 1 orange in thin strips with a peeler and cut into very fine strips with a sharp knife. Fillet oranges: Cut peel from flesh with a knife and separate fillets into wedges with knife.
Clean and wash kale and red cabbage. Remove coarse stems from kale and cut leaves into bite-sized pieces. Quarter red cabbage, cut out stalk, cut cabbage into fine strips. Peel onion and cut into thin rings.
Mix both vinegars and honey in a large bowl, then vigorously whisk in the walnut oil and season the dressing with salt and pepper.
Add cabbage, onion rings and orange fillets to dressing and mix well. Divide cabbage salad among plates and sprinkle with orange zest and walnuts.
