Red Cabbage and Pear Salad
Red Cabbage and Pear Salad - Refined raw ingredients with unique gourmet qualities
Healthy, because
Even smarter
Nutritional values
Red cabbage is one of the big stars among the suppliers of vitamin C - all the more natural if eaten raw. The kneading ensures that it is easily digestible in this form and still provides a lot of fibre.
If you don't like the strong blue cheese taste, you can replace the gorgonzola as you like with a stronger but slightly softer cheese such as Appenzeller or Emmental.
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 67.1 μg | (112 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 28 ozs small Red cabbage
- salt
- 3 Tbsps Walnut
- 2 ripe, firm Pear
- 1 lemon
- 1 tsp Walnut oil
- 2 tsps honey
- 1 Tbsp olive oil
- peppers
- 3 ozs Gorgonzola
- ½ bunch smooth parsley
Kitchen utensils
Preparation steps
Trim cabbage, rinse and slice finely on a mandoline. Mix in a large bowl with 2 teaspoons salt and knead with your hands for 5-8 minutes. Steep for 30 minutes.
Meanwhile, toast walnuts in a dry non-stick pan. Place on a small plate and set aside.
Rinse pears, cut into quarters, remove cores and cut into thin strips. Cut lemon in half and squeeze juice.
Heat walnut oil in the pan. Fry pear slices briefly, drizzle with honey and cook until browned (caramelized). Drizzle with lemon juice and remove from pan.
For the salad dressing, mix the olive oil with the lemon caramel mixture and season with salt and pepper.
Discard rind from Gorgonzola and dice cheese finely. Fold into the red cabbage with the pear slices. Toss with dressing.
Rinse the parsley, shake dry, pluck off the leaves and chop finely. Sprinkle parsley and walnuts on the red cabbage and pear salad and serve.
