Red Cabbage Salad with Raisins and Hazelnuts
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Red cabbage
- 100 milliliters red Currant juice
- 3 Tbsps White vinegar
- salt
- peppers
- 2 tsps sugar
- 5 Tbsps vegetable oil
- 30 grams raisins
- 4 scallions
- 30 grams Hazelnuts
Preparation steps
1.
Cut the cabbage into quarters, remove the cores and cut into thin strips. In a bowl, whisk the currant juice with the vinegar, sugar and oil, and season with salt and pepper to taste. Stir in the raisins. In a bowl, combine the cabbage with the dressing and allow to marinade for 5 minutes.
2.
Rinse the scallions and cut into thin, diagonal slices. Coarsley chop the hazelnuts. Stir the scallions and hazelnuts into the cabbage mixture and allow to marinade for another 15 minutes. Season with salt and pepper to taste before serving.
