Cabbage Salad with Pesto
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 166.7 μg | (278 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the salad
- ½ head Green cabbage
- 1 tsp salt
- For the pesto
- 1 bunch Basil
- 50 grams Pine nuts
- ⅛ l olive oil
- 2 Tbsps grated Parmesan
- 2 Tbsps Sour cream
- 2 Tbsps lemon juice
- untreated lemons (Abrasion)
- freshly ground pepper
Preparation steps
1.
For the salad, remove outer leaves from cabbage, rinse, trim and cut cabbage into thin strips. Place cabbage in a bowl, sprinkle with salt, briefly knead with hands and crush for a few minutes with a potato masher. For the pesto, coarsely chop basil and pine nuts.
2.
Crush basil and pine nuts in a mortar with olive oil and lemon juice to form the pesto. Mix sour cream, Parmesan and lemon zest in a bowl with the pesto and season with pepper. Arrange cabbage on plate and cover with pesto and lemon sauce. If desired, serve with half an organic lemon.
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