Layered Salad with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 341.5 μg | (569 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,603 mg | (40 %) | ||
| Calcium | 329 mg | (33 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the carrot salad
- 4 carrots
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- ½ tsp sugar
- salt
- freshly ground peppers
- For the celery salad
- ½ Celery root
- 1 chili pepper
- 2 Tbsps olive oil
- 4 Tbsps Apple juice (unfiltered)
- 1 Tbsp apple cider vinegar
- For the cabbage
- ½ Napa cabbage
- 200 grams Sour cream
- 1 Tbsp lemon juice
- For the sauce
- 400 grams Yogurt (0.1% fat)
- 2 Tbsps freshly chopped parsley
- 2 Tbsps scallions
- 2 Tbsps olive oil
Preparation steps
For the carrot salad, peel carrots and grate finely, mix in a bowl with oil, lemon juice, sugar, salt and pepper and let stand for 10 minutes. For the celery salad, rinse celery, peel and finely grate. Rinse chile pepper, cut in half, remove seeds and finely chop. In a bowl, mix celery, chile peppers, oil, apple juice, apple cider vinegar, salt and pepper and leave for 10 minutes. For the cabbage salad, rinse cabbage, trim and cut into fine strips. Mix cabbage in a bowl with sour cream, lemon juice, salt and pepper. In a separate bowl, mix yogurt with herbs, oil, salt and pepper.
To serve, divide carrot salad into 4 glasses and cover with some yogurt sauce. Layer cabbage salad on top and another layer of yogurt sauce. Cover with celery salad and complete with yogurt sauce. Garnish salad with walnuts, lettuce leaves and chives and serve immediately.
