Cabbage Salad with Oyster Mushrooms
Cabbage salad with oyster mushrooms - Quickly made and 100% classy
Healthy, because
Even smarter
Nutritional values
Mushrooms are rich in vegetable protein - which is why they are also called "meat of the forest". They are also low in fat, rich in water and score points with provitamin D. White Cabbage shines with its high content of secondary plant compounds. These radical scavengers protect our cells from harmful influences and can delay aging processes.
You can get macadamia nuts in well-stocked supermarkets, organic and unpackaged stores. If needed, you can replace them with hazelnut kernels or almonds.
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 171.2 μg | (285 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 18 ozs Green cabbage
- 14 ozs Oyster mushrooms
- 3 Tbsps Macadamia Nuts
- ½ bunch parsley
- 1 organic lemon
- 2 tsps Dijon mustard
- 4 Tbsps olive oil
- 2 Tbsps Walnut oil
- salt
- peppers
Preparation steps
Clean white cabbage, cut out stalk, wash cabbage and shave into very fine strips. Clean and chop the oyster mushrooms. Halve macadamia nuts and roast in a hot pan without fat over medium heat for 3 minutes. Wash parsley, shake dry and pluck leaves.
For the dressing, rinse lemon, rub dry, grate zest, and squeeze juice. Mix lemon juice, zest, and mustard with 2 Tablespoons olive oil and walnut oil. Season with salt and pepper. Mix dressing with white cabbage, parsley, and nuts.
Heat the remaining olive oil in a frying pan. Sauté mushrooms in it over low heat for 10 minutes. Season with salt and pepper and fold into the salad. Arrange salad on plates and serve.
