Cauliflower and Broccoli Salad with Carrots
Cauliflower and broccoli salad with carrots - Green, white and orange: delicious combination of spring vegetables.
Healthy, because
Even smarter
Nutritional values
Broccoli is a local superfood and has a lot to offer: It contains a lot of alkaline minerals such as calcium, potassium, iron and immune-strengthening vitamin C. In addition, broccoli is one of the top suppliers of vitamin A, which in the body is mainly responsible for good eyes and healthy skin.
The delicious broccoli salad with cauliflower and carrots is an ideal meal-prep dish. According to the motto "Cook once, enjoy twice". More recipes that you can take to work the next day can be found in our Meal-Prep cookbook.
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 142.9 μg | (238 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams Cauliflower
- 250 grams Broccoli
- 2 carrots (250 grams)
- salt
- 1 bunch Basil
- 3 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- peppers
Preparation steps
Rinse cauliflower and broccoli. Peel carrots and cut diagonally into 1 cm (approximately 1/2 inch) thick slices.
Blanch cauliflower florets in boiling salted water for 2 minutes. Add broccoli and blanch together for 3 minutes. Add carrots and blanch for 2 more minutes. Drain, rinse in cold water and drain again.
Rinse basil, shake dry and pluck off leaves.
Heat oil in a pan. Saute vegetables for about 3 minutes on medium heat. Deglaze pan with vinegar, season with salt and pepper and add basil. Transfer salad to 4 warmed plates and serve.
