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Fruity cole slaw
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
182
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 46.5 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 700 grams Red cabbage (small head)
- 2 Pear
- 1 onion
- 3 Tbsps Vinegar
- 4 Tbsps lemon juice
- 3 Tbsps Orange juice
- 4 Tbsps sunflower oil
- freshly ground peppers
- 1 Tbsp scallions
- 1 Tbsp thyme
Preparation steps
1.
Cut cabbage into quarters, remove the stalk and slice the finely slice. Mix with vinegar and combine well. Let sit for about 15-20 minutes and mix again.
2.
Rinse the pears and cut into quarters, remove seeds and cut into long sticks. Peel and slice the onion into thin columns. Mix lemon and orange juice, black pepper and oil to make a marinade. Set aside. Place red cabbage in a colander and rinse well with lukewarm water, squeezing firmly to remove extra moisture. Add the cabbage to a bowl with and mix with the marinade, onions and pears. Let sit for 10-15 minutes. Serve sprinkled with herbs.
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