Cauliflower and Radish Salad with Carrots
Healthy, because
Even smarter
Nutritional values
In contrast to other types of cabbage, cauliflower is easily digestible. The abundant potassium it contains balances the body's fluid balance and takes over important metabolic tasks. Allyl legume oil, an essential oil from the radishes, stimulates the production of digestive juices and thus helps the intestines to recover.
In order to be able to draw on the full flavour, you should prepare the salad one evening or some time before consumption, so that the aromas of the dressing can develop fully.
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 98.3 μg | (164 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 1,071 mg | (27 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 head Cauliflower
- salt
- 4 Tbsps lemon juice
- 9 ozs Baby carrot
- 6 ozs Radish
- 1 handful Tarragon
- 2 Tbsps apple cider vinegar
- 4 Tbsps Canola oil
- 1 pinch sugar
- freshly ground peppers
Preparation steps
Rinse and trim the cauliflower, then separate into small florets. Bring a large pot of water to a boil, and season with 2 tablespoons of lemon juice. Blanch the cauliflower for 5 minutes, until al dente. Remove the cauliflower from the pot and drain well.
Rinse the carrots and halve lengthwise. Rinse, trim, and thinly slice the radishes. Rinse the tarragon, pat dry, and remove the leaves.
For the dressing, mix the remaining lemon juice with the vinegar and oil. Season to taste with salt, pepper, and sugar.
Mix all the prepared ingredients in a large bowl. Add the dressing, toss to combine, and serve.
