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Red Cabbage Salad
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
169
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 56.5 μg | (94 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the carrot salad
- 400 grams carrots
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- freshly ground white peppers
- sugar (to taste)
- For the cabbage salad
- 600 grams Red cabbage
- 2 Tbsps White vinegar
- 2 Tbsps freshly chopped Fresh herbs (such as chives, parsley, dill, chervil, etc.)
Preparation steps
1.
Peel and finely grate the carrots. Mix with 1 tablespoon of oil and 1 tablespoon of lemon juice. Season to taste with salt, pepper, and sugar. Remove the outer leaves the cabbage, remove the core, and slice the cabbage into thin strips.
2.
Mix the cabbage with the remaining oil and vinegar. Season with salt and pepper. Divide the carrot salad into bowls, and top with the cabbage mixture. Serve garnished with the freshly chopped herbs.
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