Red Cabbage Salad with Potatoes and Oranges

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Red Cabbage Salad with Potatoes and Oranges
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
246
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie246 cal.(12 %)
Protein4 g(4 %)
Fat13 g(11 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K37.7 μg(63 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.4 mg(29 %)
Folate62 μg(21 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C104 mg(109 %)
Potassium733 mg(18 %)
Calcium85 mg(9 %)
Magnesium48 mg(16 %)
Iron1.7 mg(11 %)
Iodine7 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.9 g
Uric acid59 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
400 grams small Boiled potato (freshly cooked)
¼ of a Red cabbage
¼ Radicchio
1 large red onion
2 Oranges (preferably blood oranges)
½ bunch parsley (finely chopped)
5 Tbsps olive oil (cold pressed)
3 Tbsps apple cider vinegar
salt
peppers (from the mill)

Preparation steps

1.

Rinse the cabbage and blanch in boiling salted water for 6 minutes. Drain and let cool slightly. Cut in half lengthwise, then cut into fine strips. Rinse the radicchio, drain and cut into thicker strips. Peel the onion and cut into wedges. Peel the oranges thoroughly, remove all white skin, then separate the slices.

2.

Cut the still-warm potatoes in half, then into quarters. Mix the potatoes, red cabbage, radicchio, onion and orange fillets with the olive oil, apple cider vinegar, salt and pepper. Let sit for 10 minutes, stirring constantly. Serve with sprinkled parsley.