Pasta Salad with Red Cabbage and Smoked Fish
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 26 min.
Ready in
Calories:
711
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 45.1 μg | (75 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Red cabbage
- 4 Tbsps Red wine vinegar
- 2 tsps sugar
- 4 Tbsps Canola oil
- salt
- freshly ground peppers
- 500 grams Pasta (spaghettoni)
- 2 Tbsps olive oil
- 4 sprigs thyme
- 200 grams smoked Mackerel
- fresh thyme (for garnish)
Preparation steps
1.
Trim the cabbage and cut into thin strips. Mix with the red wine vinegar, sugar and canola oil and season with salt and pepper. Cover and leave to marinate for about 5 hours.
2.
Break the spaghettoni into small pieces and cook according to package directions in plenty of salted water. Drain in a colander and rinse under cold water. Drain well and mix with the olive oil.
3.
Rinse the thyme, shake dry and pluck the leaves from the branches. Mix into the pasta and season with salt and pepper.
4.
Just before serving, mix the pasta with the drained cabbage and transfer to deep plates. Distribute the mackerel over the salad and serve garnished with thyme.
