Red Cabbage Broccoli Salad
Red cabbage broccoli salad - Crisp mix with many vital substances
Healthy, because
Even smarter
Nutritional values
Thanks to a lot of vitamin E and unsaturated fatty acids, almonds are a boon for skin and heart. Blood orange, red cabbage and broccoli are top vitamin C suppliers and thus strengthen the immune system.
Red cabbage is available mainly in winter from regional cultivation, but you can also enjoy this salad during the rest of the year: Then simply replace the cabbage with seasonal leaf lettuce such as baby spinach, lettuce or arugula.
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 13.2 g | (44 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 475 μg | (792 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 268 mg | (282 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 Blood orange
- 1 shallot
- 3 Tbsps olive oil
- 1 oz Almond butter (2 TBSP.)
- 1 Tbsp Maple syrup
- salt
- peppers
- 36 ozs Broccoli
- 18 ozs Red cabbage (0.25 red cabbage)
- 2 scallions
- 2 ½ ozs almonds (3 TBSP.)
- 1 oz raisins (2 TBSP.)
Preparation steps
For the dressing, halve the blood orange and squeeze out the juice. Peel and finely dice the shallot. Whisk oil with almond butter, orange juice, maple syrup, salt, pepper, and shallots to a dressing and season to taste.
Clean broccoli, wash, divide into florets and steam in a steamer insert over boiling water for 5-7 minutes until al dente.
Meanwhile, remove the outermost leaves and the stalk from the red cabbage and cut the cabbage into fine strips. Place red cabbage with broccoli in a large bowl.
Clean the spring onions, wash and cut into rings. Coarsely chop the almonds and mix into the red cabbage-broccoli salad together with the spring onions, raisins and dressing.
