Vegan Weight Loss Recipe

Cauliflower and Broccoli Salad with Carrots

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Cauliflower and Broccoli Salad with Carrots

Cauliflower and broccoli salad with carrots - Green, white and orange: delicious combination of spring vegetables.

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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
126
calories
Calories

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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.

1 serving contains
(Percentage of daily recommendation)
Calorie126 cal.(6 %)
Protein5 g(5 %)
Fat8 g(7 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A1.2 mg(150 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K142.9 μg(238 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.4 mg(29 %)
Folate70 μg(23 %)
Pantothenic acid1.6 mg(27 %)
Biotin5.1 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C102 mg(107 %)
Potassium577 mg(14 %)
Calcium76 mg(8 %)
Magnesium29 mg(10 %)
Iron1.4 mg(9 %)
Iodine12 μg(6 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.2 g
Uric acid94 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
250 grams Cauliflower
250 grams Broccoli
2 carrots (250 grams)
salt
1 bunch Basil
3 Tbsps olive oil
2 Tbsps balsamic vinegar
peppers
How healthy are the main ingredients?
CauliflowerCauliflowerBroccoliolive oilBasilcarrot

Preparation steps

1.

Rinse cauliflower and broccoli. Peel carrots and cut diagonally into 1 cm (approximately 1/2 inch) thick slices.

2.

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. 

3.

Rinse basil, shake dry and pluck off leaves.

4.

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.

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