Red Cabbage and Walnut Salad with Poppy Seeds and Raisins
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
233
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 70.5 μg | (118 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 617 mg | (15 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps golden raisin
- 1 sm head Red cabbage (1 kg)
- 2 Tbsps apple cider vinegar
- 2 Tbsps Orange juice (freshly squeezed)
- 1 Tbsp honey
- salt
- 3 Tbsps grapeseed oil
- 2 Tbsps chopped Walnut
- 1 Tbsp Poppy seeds
How healthy are the main ingredients?
Red cabbageWalnutgrapeseed oilapple cider vinegarOrange juicehoneyPreparation steps
1.
Soak golden raisins in hot water and drain.
2.
Quarter cabbage, cut out core and remove outer leaves. Slice cabbage thinly. Transfer cabbage to a large bowl and mix with raisins, vinegar, orange juice, honey and salt to taste. Cover and let marinate about 30 minutes.
3.
Mix in oil and walnuts and season with salt. Divide salad among bowls and serve sprinkled with poppy seeds.
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