Carrot Salad with Oranges

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Carrot Salad with Oranges
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 20 min.
Ready in
Calories:
285
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie285 cal.(14 %)
Protein6 g(6 %)
Fat16 g(14 %)
Carbohydrates24 g(16 %)
Sugar added2 g(8 %)
Roughage6.4 g(21 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E7.2 mg(60 %)
Vitamin K36 μg(60 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.4 mg(29 %)
Folate63 μg(21 %)
Pantothenic acid0.7 mg(12 %)
Biotin20.6 μg(46 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C78 mg(82 %)
Potassium848 mg(21 %)
Calcium108 mg(11 %)
Magnesium75 mg(25 %)
Iron1.8 mg(12 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1.5 g
Uric acid46 mg
Cholesterol0 mg
Complete sugar23 g

Ingredients

for
4
Ingredients
4 carrots
3 Blood orange
1 lemon
2 garlic cloves
2 shallots
100 grams Hazelnuts (withdrawn)
1 Tbsp Orange blossom water
1 Tbsp Raspberry vinegar
salt
½ bunch cilantro (finely chopped)
sugar
Caraway
peppers
How healthy are the main ingredients?
carrotlemongarlic cloveshallotsaltsugar

Preparation steps

1.

The day before, peel the carrots and chop. Blanch the carrots 8 minutes, drain. Peel the shallots and garlic, puree in blender with vinegar, orange blossom water, juice of one orange and lemon juice, spices and sugar, season. Arrange carrots on a plate and pour the sauce over top, let carrots sit overnight in the refrigerator.

2.

Peel the remaining oranges, separate with a sharp knife into slices, arrange on the salad. Toast the hazelnuts briefly and coarsely chop, sprinkle on salad and garnish with cilantro.