Healthy Leftovers

Raw Vegetable Salad with Lime Vinaigrette

4.6
Average: 4.6 (5 votes)
(5 votes)
Raw Vegetable Salad with Lime Vinaigrette

Raw Vegetable Salad with Lime Vinaigrette - This crisp salad brings color and freshness to chilly days.

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
252
calories
Calories

Healthy, because

Even smarter

Nutritional values

Cashews contain tryptophan, which is needed in the brain to produce the hormone serotonin.

If you want to add even more valuable omega-3 fatty acids to your diet, you can replace some of the cashews with walnuts. Try replacing the honey with coconut aminos if you are trying to eliminate sugar.

1 serving contains
(Percentage of daily recommendation)
Calorie252 cal.(12 %)
Protein11 g(11 %)
Fat11 g(9 %)
Carbohydrates21 g(14 %)
Sugar added2 g(8 %)
Roughage9.5 g(32 %)
Vitamin A1.4 mg(175 %)
Vitamin D0 μg(0 %)
Vitamin E5.3 mg(44 %)
Vitamin K606 μg(1,010 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.7 mg(50 %)
Folate225 μg(75 %)
Pantothenic acid0.8 mg(13 %)
Biotin10 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C217 mg(228 %)
Potassium1,000 mg(25 %)
Calcium212 mg(21 %)
Magnesium95 mg(32 %)
Iron3.6 mg(24 %)
Iodine16 μg(8 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2 g
Uric acid95 mg
Cholesterol50 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
3 Tbsps Cashews
18 ozs Kale
12 ozs Red cabbage
8 ozs carrots
7 ozs yellow Bell pepper
7 ozs red Bell pepper
7 ozs Fava bean (frozen)
salt
2 ozs cilantro (1 handful)
2 Tbsps Lime juice
2 Tbsps Rice vinegar
3 Tbsps Vegetable broth
1 tsp sharp Mustard
peppers
1 tsp honey (or coconut aminos)
1 small garlic clove
2 Tbsps olive oil
How healthy are the main ingredients?
Red cabbagecarrotCashewKaleolive oilMustard

Preparation steps

1.

Roast cashews in a dry pan over medium heat, set aside and let cool. Clean kale, wash and cut into fine strips. Clean red cabbage, wash and slice into fine strips. Peel carrots and grate finely. Halve peppers, remove seeds, wash and cut into cubes.

2.

Cook beans in boiling salted water for 10 minutes. Then rinse with cold water and skin. Meanwhile, wash cilantro, shake dry and pluck off leaves; set aside some for garnish, finely chop the rest. For the dressing, mix lime juice with vinegar, broth, mustard, pepper and honey. Peel and finely chop garlic and add to dressing. Whisk in oil and season with salt and pepper.

3.

Put all prepared salad ingredients (except cashews and cilantro) in a bowl and mix. Mix salad with dressing, put on plates and sprinkle with cashews and cilantro.

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