Cauliflower Salad with Crab Meat
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
244
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 108.4 μg | (181 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 280 mg | (295 %) | ||
| Potassium | 993 mg | (25 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cauliflower
- salt
- 2 Red Bell pepper
- 1 Tbsp Mustard seed
- 4 Tbsps White vinegar
- white peppers
- 1 pinch sugar
- 6 Tbsps vegetable oil
- 125 grams Crabmeat
- 1 bunch Chives
Preparation steps
1.
Rinse the cauliflower and cut into bite-size pieces. Blanch in boiling salted water for 5 minutes. Put immediately into cold water, then drain.
2.
Rinse the lettuce, tear into pieces and spin dry. Cut the bell peppers in quarters, rinse and cut into pieces.
3.
Toast the mustard seeds in a closed pan for 2-3 minutes. Stir together the vinegar, salt, pepper, sugar and oil. Add the toasted seeds. Mix together the lettuce, cauliflower, bell peppers and crab meat with the sauce. Rinse the chives, shake dry, cut into small rings and sprinkle on the salad before serving.
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