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Red cabbage salad
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
289
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 300 grams Red cabbage
- 2 Tbsps butter
- 1 yellow Bell pepper
- 1 onion
- 50 grams lamb's lettuce
- 4 Tbsps Red wine vinegar
- 5 Tbsps Walnut oil
- salt
- peppers
- 50 grams Walnut
Preparation steps
1.
Remove the outer leaves from red cabbage, quarter and cut out stalk. Cut cabbage into thin strips, rinse and drain well. Heat the butter and fry the red cabbage for 10 minutes. Remove from heat and allow to cool.
2.
Cut bell pepper in half, remove the seeds, rinse and cut into strips. Peel onion, halve and cut into thin rings. Trim mache, rinse and drain well.
3.
Stir together the vinegar, oil and salt and pepper to taste. Drizzle over the cabbage, bell pepper and onion rings, mix well and let marinate for 20 minutes. Divide mache and cabbage salad between 4 plates and sprinkle with walnut halves.
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