Potato and Radish Salad
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 279 kcal | (13 %) | ||
| Protein | 7.06 g | (7 %) | ||
| Fat | 8.02 g | (7 %) | ||
| Carbohydrates | 38.7 g | (26 %) | ||
| Roughage | 8.21 g | (27 %) |
Ingredients
- Ingredients
- 300 grams new White cabbage
- 400 grams potatoes
- Iodized salt (with fluoride)
- 2 Tbsps Red wine vinegar
- salt
- black peppers
- 3 Tbsps Canola oil
- 1 shallot
- 1 bunch Radish
- 1 handful Arugula
Preparation steps
Rinse cabbage, remove outer leaves and halve. Remove hard stalks and cut into fine strips. Rinse and peel potatoes, cut into small cubes.
Cook potatoes in boiling salted water for about 15-20 minutes. Add cabbage leaves to the pan after about 5 minutes of cooking and drain vegetables, reserving about 1/2 cup of cooking liquid.
Whisk vinegar with cooking liquid and oil, season with salt and pepper. Toss warm vegetables with the marinade.
Peel shallot and chop finely. Rinse, trim and thinly slice radishes. Rinse arugula, shake dry and chop coarsely. Add shallot, radishes and arugula to potatoes and mix well. Season to taste and serve.
