Beet Coleslaw
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 51.2 μg | (85 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams Beets
- 100 grams Napa cabbage
- 1 Mozzarella
- 1 garlic clove
- 1 shallot
- 2 Tbsps Wine vinegar
- 2 Tbsps lemon juice
- 1 tsp honey
- 2 Tbsps vegetable oil
- salt
- peppers (freshly ground)
Preparation steps
1.
Scrub beets and steam over simmer water for 40 minutes.
2.
Rinse cabbage, trim and cut into strips.
3.
Crumble the mozzarella.
4.
Peel garlic and chop very finely.
5.
Peel the shallot and chop finely.
6.
Mix vinegar with lemon juice, garlic, shallot, honey and oil. Season with salt and pepper.
7.
Blanch cabbage in boiling salted water, rinse, drain and place in a bowl.
8.
Peel beets, cut into slices and add to the cabbage. Add mozzarella and mix in the dressing. Season with salt and pepper and serve with toasted white bread, if desired.
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