Vegetable Sprout Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
158
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 111.4 μg | (186 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Green cabbage
- 200 grams carrots
- 2 Red onions
- 1 stalk Leeks
- 200 grams Mung bean sprouts
- salt
- 2 Tbsps lemon juice
- 4 Tbsps Canola oil
- freshly ground peppers
- ¼ tsp Red pepper flakes
- 1 pinch sugar
- Chervil (for garnish)
Preparation steps
1.
Remove outer leaves of cabbage, remove hard stalk, rinse and cut or slice into thin strips. Peel carrot and also cut into thin strips. Peel onions and cut into thin strips. Cut leek in half lengthwise, rinse, trim and cut into 6 cm (approximately 2 inch) long strips.
2.
Rinse mung bean sprouts. Blanch leeks and carrots in a pot of boiling salted water, drain, rinse with cold water and drain again. Mix onions and cabbage in a large bowl. Add leeks, mung bean sprouts and carrots. Mix lemon juice in a bowl with oil and season with salt, pepper, red pepper flakes and sugar and fold into the cabbage salad mixture. Let rest. Serve in bowls and garnish with chervil.
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