Fruity Coleslaw with Blueberries
Fruity Coleslaw with Blueberries - Violet enjoyment: Looks great and tastes good too!
Healthy, because
Even smarter
Nutritional values
Red cabbage and blueberries not only look beautiful together, but are an incredibely nutritious duo. Both contain the plant pigment anthocyanin, which protects cells from damaging free radicals.
No blueberries? Fresh raspberries are also great in this dish.
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 441 mg | (11 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- ¼ Red cabbage (about 18 oz)
- salt
- 1 tart Apple
- 9 ozs Blueberries
- 2 Tbsps apple cider vinegar
- 2 Tbsps lemon juice
- 4 Tbsps Apple juice
- 1 Tbsp Maple syrup
- peppers
- 4 Tbsps Canola oil
Preparation steps
Rinse cabbage, remove stalk, remove outer leaves and slice finely. Mix cabbage in a large bowl with 1 teaspoon salt and let sit for 15-20 minutes. Then mix again.
Meanwhile, rinse apple, cut into quarters, remove core and seeds and cut into thin slices.
Rinse blueberries and gently pat dry.
For the vinaigrette, mix apple cider vinegar in a bowl with lemon juice, apple juice, maple syrup, pepper and oil.
Mix cabbage with vinaigrette, apples and blueberries and season with salt and pepper. Arrange coleslaw in 4 bowls and serve.
