Red Cabbage and Apple Salad with Shrimp
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
415
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 109.3 μg | (182 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 50 grams black Sesame seeds
- 1 smaller Red cabbage
- ½ handful fresh mint
- 1 handful fresh cilantro
- 200 grams peeled Shrimp tail (oven-ready and pre-cooked)
- 6 Radish
- 3 red-skinned Apple
- For the vinaigrette
- 1 pc ginger (1-2 cm)
- 2 Tbsps Lime juice
- 2 Tbsps sesame oil
- 4 Tbsps Canola oil
- 1 tsp Fish sauce
- salt
- freshly ground peppers
- Red pepper flakes
Preparation steps
1.
For the vinaigrette, peel the ginger and grate finely. In a small bowl combine with the other ingredients and season with salt, pepper and chile flakes.
2.
Toast the sesame seeds in a small pan briefly without fat. Remove the outer leaves from the cabbage. Cut the cabbage in half, cut out the wedge-shaped stalk and plane on a slicer into thin strips. Rinse the herbs and shake dry. Rinse the shrimp, drain in a colander and pat dry with paper towels. Rinse the radishes, trim and slice into thin slices. Rinse the apples, cut out the cores and also plane into thin slices. To serve, arrange all salad ingredients on plate, sprinkle with toasted sesame seeds and drizzle with the vinaigrette.
