Vegetable and Snow Peas Salads

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Vegetable and Snow Peas Salads
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 54 min.
Ready in
Calories:
305
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie305 kcal(15 %)
Protein7.73 g(8 %)
Fat15.94 g(14 %)
Carbohydrates38.53 g(26 %)
Sugar added2.1 g(8 %)
Roughage9.21 g(31 %)
Vitamin A763.91 mg(95,489 %)
Vitamin D0 μg(0 %)
Vitamin E2.94 mg(25 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.11 mg(10 %)
Niacin2.07 mg(17 %)
Vitamin B₆0.34 mg(24 %)
Folate53.15 μg(18 %)
Pantothenic acid0.91 mg(15 %)
Biotin4.12 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C114.26 mg(120 %)
Potassium757.17 mg(19 %)
Calcium93.41 mg(9 %)
Magnesium48.07 mg(16 %)
Iron1.82 mg(12 %)
Iodine0.1 μg(0 %)
Zinc0.45 mg(6 %)
Saturated fatty acids2.81 g
Cholesterol5.13 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
Snow peaapple cider vinegarsugarsugarcarrotKohlrabi

Preparation steps

1.

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. 

2.

For snow peas and apple salad: whisk yogurt, beet juice, oil and 2 tablespoons of lemon juice, season with sugar, salt and pepper.

3.

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.