Colorful Coleslaw
Colorful Coleslaw - Hearty and filling - yet crisp and fresh and wonderfully light
Healthy, because
Even smarter
Nutritional values
The immune system is happy: Together, white cabbage and orange per portion bring 100 percent of the daily requirement of vitamin C onto the plate. Plenty of vitamin E also has a positive effect on our coronary arteries.
Like all cabbage varieties, white cabbage also makes a tired intestine go haywire - but can have a flatulent effect. Kneading with salt (see step 2) makes the cabbage more digestible and reduces this undesirable effect.
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 404.2 μg | (674 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- ½ small Green cabbage (about 14 ounces)
- salt
- 2 tsps Hazelnut oil
- 1 bunch Arugula (about 2 ounces)
- 1 bunch Radish
- ½ Orange
- peppers
- 2 Tbsps skinned Hazelnuts
- 2 ozs Smoked ham (in slices)
- 2 Tbsps Sour cream
Kitchen utensils
Preparation steps
Rinse cabbage and cut out the core. Cut cabbage into wedges, then slice into thin strips on a mandoline.
In a bowl, season cabbage with salt and add the oil. Using your hands, massage until cabbage is tender, about 10 minutes, then let stand 15 minutes.
Meanwhile, rinse arugula and spin dry. Reserve some leaves for garnish and chop the rest.
Rinse and scrub radishes, cut into thin slices on the mandoline and mix with cabbage and chopped arugula.
Squeeze out the orange juice. Add 2 tablespoons of juice to the cabbage mixture, then season with salt and pepper, mix well and let stand for another 15 minutes.
Toast hazelnuts in a dry pan until golden brown, tossing frequently. Cut ham into thin strips. Mix nuts, ham and sour cream into the slaw. Season with salt and pepper, garnish with reserved arugula leaves and serve.
