Cabbage Salad with Sprouts and Raisins
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 328.8 μg | (548 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 small Green cabbage (500 g)
- salt
- 250 grams carrots
- 125 grams Chickpea sprouts
- 40 grams raisins
- 4 Tbsps White vinegar
- 2 tsps grated Horseradish
- ½ tsp Mustard seed
- 50 grams Crème fraiche
- 2 Tbsps chopped parsley
- freshly ground peppers
- 1 pinch sugar
- 4 Tbsps vegetable oil
Preparation steps
1.
For the salad: Rinse the cabbage, cut in half, remove core and thinly slice. Bring a pot of salted water to a boil. Blanch the cabbage for 1-2 minutes. Drain, rinse with cold water and drain again.
Peel and grate the carrots. Rinse the chickpea sprouts and blanch in boiling water for 3 minutes. Drain, rinse with cold water and drain again.
2.
In a bowl, combine the cabbage with the carrots, sprouts and raisins.
3.
For the dressing: In a bowl, whisk the vinegar with the horseradish, creme fraiche, mustard seed, sugar and oil. Season with salt to taste.
For serving: Pour the dressing over the salad and stir in the parsley. Marinate for 30 minutes before serving.
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