Creamy Red Cabbage Coleslaw
Healthy, because
Even smarter
Nutritional values
Kohl-Power red-white: Red cabbage owes its colour to its high anthocyanin content. These secondary plant substances not only strengthen the immune system but also have an anti-inflammatory effect. In addition, cabbages score points for their high vitamin C content. The so-called glucosinolates are responsible for the typical cabbage aroma. These aroma substances protect our cells from free radicals, which can cause illness and premature ageing.
And what goes with coleslaw? Great accompaniments to coleslaw with peppers are burgers, for example. How about the turkey avocado burger from EAT SMARTER? And lovers of veggie cuisine can enjoy the coleslaw with the tofu burger.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 126.1 μg | (210 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 683 mg | (17 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 300 grams Green cabbage
- 300 grams Red cabbage
- 150 milliliters Vegetable broth
- 1 tsp sugar
- salt
- 2 Tbsps White vinegar
- 2 carrots
- 1 green Bell pepper
- 100 grams Whipped cream
- 2 Tbsps Mayonnaise
- freshly ground peppers
Preparation steps
Remove the core from the both types of cabbage. Rinse the cabbage, then julienne. Heat the vegetable broth with the sugar and 1/2 teaspoon of salt. Pour over the cabbage, then add the vinegar and stir well. Cover and let rest for 1 hour. If necessary, add more liquid.
Peel and julienne the carrot. Rinse and halve the pepper. Wipe and finely dice. Mix the sour cream with the mayonnaise. Mix all of the prepared ingredients together, and season to taste with salt and pepper.
Let stand for 15 minutes, adjust the seasoning if necessary, and serve.
