Vegetable and Snow Peas Salads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the kohlrabi and carrot salad
- 2 small carrots
- 1 small Kohlrabi
- 1 scallion
- 2 Tbsps apple cider vinegar
- 2 Tbsps vegetable oil
- 3 Tbsps Natural yogurt (or sour milk)
- 1 pinch sugar
- salt
- white peppers
- For snow peas and apple salad
- 60 grams Natural yogurt
- 3 Tbsps Beet juice
- 2 Tbsps vegetable oil
- 3 Tbsps lemon juice
- 1 tsp sugar
- salt
- white peppers
- 200 grams Snow peas
- 2 Apple
- 6 Radish
- 150 grams Baby corn cob (from a jar)
Preparation steps
For the kohlrabi and carrot salad: peel and grate carrots and kohlrabi. Rinse and dry scallion, cut into small rings. Place grated vegetables and half of scallion into a bowl. Whisk vinegar, oil and yogurt, season with sugar, salt and pepper, toss salad with the dressing and let stand briefly. Place into serving bowls and garnish with remaining scallions. Serve with potatoes, if desired.
For snow peas and apple salad: whisk yogurt, beet juice, oil and 2 tablespoons of lemon juice, season with sugar, salt and pepper.
Rinse and dry snow peas, trim the ends and blanch in boiling salted water for 4 minutes. Rinse with cold water and drain. Rinse and dry apples, halve and core. Cut one apple into thin slices, cut the other one into sticks. Immediately sprinkle apples with remaining lemon juice. Rinse radishes, pat dry and cut into thin slices. Drain and halve baby corns. Arrange all vegetables decoratively on plates and drizzle with the dressing. Serve.
