Red Cabbage Salad with Potatoes and Oranges
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 37.7 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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.
