Red Cabbage Salad with Nuts and Apples
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
You prefer vegan? Then simply replace the honey in red cabbage salad with coconut blossom sugar or maple syrup. Instead of using hazelnuts, red cabbage salad tastes very good with slightly tart walnuts. You can replace the apple with a pear as you like.
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 600 grams Red cabbage
- 5 Tbsps Red wine vinegar
- 1 Tbsp Apple juice
- 1 Tbsp olive oil
- 2 Tbsps liquid honey
- 1 generous pinch Ground allspice
- 1 generous pinch Ground clove
- 1 generous pinch Ground cinnamon
- salt
- freshly ground peppers
- 80 grams peeled Hazelnuts
- 1 Apple (such as boskop)
Preparation steps
Rinse cabbage, trim, cut into quarters, remove stalk and cut into strips. Place cabbage in a bowl, cover with boiling water, let stand for 5 minutes, drain and leave to cool. Mix vinegar in a bowl with apple juice, oil, honey and spices and season with salt and pepper. Toast nuts in a hot dry skillet until fragrant, remove from heat, allow to cool and chop coarsely.
Rinse apple, cut into quarters, remove core and cut into 1 cm (approximately 1/2 inch) small cubes.
Mix nuts, red cabbage, apples and vinaigrette in a bowl, let stand briefly and serve on a plate.
