Sauerkraut and Carrot Salad
(2 votes)
(2 votes)
Sauerkraut and Carrot Salad - This vitamin-packed salad is a great way to refuel!
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
147
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams fresh Sauerkraut
- 400 grams carrots
- 1 chili pepper
- 100 grams Sour cream
- 1 Tbsp Corn oil
- sugar (about 5 grams)
- 20 grams chopped Hazelnuts
- salt
- peppers
- 5 stalks parsley
Preparation steps
1.
Loosen the sauerkraut slightly with a fork. Peel and grate the carrots.
2.
Rinse the chile, halve, remove the seeds and cut into small cubes.
3.
For the dressing, mix the sour cream with the oil, sugar, half the nuts and chile and season with salt and pepper. Rinse the parsley, shake dry, pluck the leaves, set some aside for garnish and chop the rest. Mix the chopped parsley with the dressing.
4.
Mix sauerkraut and carrot with the dressing and arrange on 4 plates. Sprinkle with the remaining nuts and garnish with parsley leaves.
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