Carrot Salad with Oranges
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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- 100 grams Hazelnuts (withdrawn)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
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.
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