Quick-Pickled Vegetable and Cream Cheese Sandwiches
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
348
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 282.8 μg | (471 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 small carrot
- ½ small Kohlrabi (about 100 g)
- 1 scallion
- 2 Tbsps apple cider vinegar
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Lettuce
- 2 Tbsps cream cheese
- 1 Tbsp lemon juice
- 2 Whole wheat buns
- Basil
Preparation steps
1.
For the quick-pickled vegetables: Peel the carrot and kohrabi, and cut into small cubes. Rinse the scallions and thinly slice into rings. In a bowl, whisk the vinegar with the olive oil, and season with salt and pepper to taste. Add the vegetables and toss until coated. Allow to marinate for 15 minutes.
2.
For the cream cheese spread: Meanwhile, rinse the lettuce and shake dry. In a bowl, blend the cream cheese with the lemon juice, and season with salt and pepper to taste.
For serving: Cut the rolls in half. Lay a lettuce leaf on the bottom half. Spread the cheese on top of the lettuce. Drain the vegetables and place on top of the cheese. Top with the basil leaves and the other bun halves.
