Savoy Cabbage Coleslaw with Prawns
Savoy Cabbage Coleslaw with Prawns - These aromatic vegetables are in an entirely new role: a good idea!
Healthy, because
Even smarter
Nutritional values
This salad is full of health benefits from the savoy cabbage: it contains a lot of chlorophyll, which promotes blood circulation and supports wound healing. In addition, other plant substances help to protect the body's cells from free radicals, thereby delaying premature aging processes.
The pumpkin seeds to the salad add some crunch, and they are also brimming with vitamin E, which also has cell-protecting functions and, like the plant substances contained in savoy cabbage, delays premature ageing processes.
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 392 mg | (39 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 103 μg | (52 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 139 mg |
Ingredients
- Ingredients
- 1 Savoy cabbage
- salt
- 10 ozs Yogurt (low-fat)
- 1 Tbsp lemon juice
- 6 Tbsps
- 1 pinch sugar
- peppers
- 14 ozs shrimp (peeled and deveined)
- 1 Tbsp sunflower oil
- 2 stalks Chervil
Preparation steps
Rinse cabbage, trim, cut into thin strips and blanch in a large pot of boiling salted water for 2-3 minutes. Drain, rinse with cold water and drain again.
For the dressing: Mix yogurt in a bowl with lemon juice and milk and season with salt, 1 pinch of sugar, and pepper.
Rinse shrimp under cold water and pat dry.
Heat oil in a pan and fry shrimp for about 3-5 minutes over medium heat while turning.
Arrange cabbage on 4 plates, place shrimp on top and drizzle with dressing. Rinse chervil, shake dry and pluck leaves from stems. Serve immediately garnished with chervil leaves.
