Carrot Salad with Matcha Dressing
Carrot salad with Matcha dressing - Crunchy raw vegetables for carrot lovers. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Carrots contain beta-carotene, which supports overall skin health.
You can replace the cress with parsley for more nutrients.
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1.9 g | (8 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 6.7 mg | (838 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 62.2 μg | (104 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,708 mg | (43 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg |
Kitchen utensils
Preparation steps
Halve the lime, squeeze it and put the juice in a bowl with honey, Matcha powder and oil. Mix well with a whisk and season with salt and pepper.
Clean, peel and halve carrots lengthwise and slice or cut them diagonally into thin slices.
Clean and wash the spring onions and cut them into fine rings. Cut the cress from the bed.
Coarsely chop cashew nuts and roast them in a pan without oil for 3-4 minutes at medium heat.
Arrange carrots with spring onions on 4 plates, sprinkle with cress and nuts and drizzle with Matcha dressing.
