Pineapple-sauerkraut salad
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,482 mg | (37 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 40 g |
Ingredients
- For the salad
- 500 grams Sauerkraut
- 1 Pineapple
- 3 scallions
- 2 Tbsps fresh cilantro (finely chopped)
- 2 Avocados
- 2 Tbsps lemon juice
- For the dressing
- 1 tsp Orange peel
- 50 milliliters Orange juice
- 1 tsp honey
- 150 grams Whipped cream
- 2 tsps Curry powder
- salt
- freshly ground peppers
Preparation steps
For the salad, shred the sauerkraut with a fork and chop coarsely.
Peel pineapple thoroughly, cut into quarters lengthwise and cut out the stalk. Halve the quarters again lengthwise and cut crosswise into small pieces.
Trim scallions, rinse and cut into thin rings or strips. For the dressing, dissolve honey in 6 tablespoons orange juice and mix with the creme fraiche, curry powder and orange zest. Season with salt and pepper.
Mix sauerkraut, pineapple, scallions and 1 tablespoon cilantro with the dressing and let stand for about 30 minutes.
Halve the avocados and remove the pits.
Peel avocados, cut the flesh into small pieces and sprinkle immediately with the lemon juice.
Arrange sauerkraut salad on plates with the avocado pieces and sprinkle with freshly ground pepper. Serve sprinkled with the remaining cilantro.