Napa Cabbage and Apple Salad with Camembert
(3 votes)
(3 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 168.1 μg | (280 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 587 mg | (15 %) | ||
| Calcium | 530 mg | (53 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Napa cabbage
- 2 ripe Apple (such as boskop)
- 1 Tbsp lemon juice
- 80 grams coarsely chopped Walnut
- 300 grams Camembert
- For the dressing
- 2 Tbsps apple cider vinegar
- 4 Tbsps Walnut oil
- salt
- peppers (freshly ground)
Preparation steps
1.
Remove the leaves of the cabbage, rinse, remove the hard stalk, and thinly slice. Transfer to a bowl, and cover with boiling water. Soak briefly, add to a cold water bath, and drain well. Peel, quarter, remove the core, and finely grate the apples. Mix with 1 tablespoon of lemon juice. Toast the nuts in a dry pan until golden brown, then set aside.
2.
Preheat the broiler.
3.
Slice the cheese, place on a baking sheet lined with parchment paper, and melt slightly under the broiler.
4.
For the dressing, mix together the vinegar, oil, salt, and pepper. Mix the cabbage with the apple and transfer to a small bowl. Drizzle with the dressing and top with the cheese. Sprinkle the nuts over the salad. Garnish with freshly cracked black pepper, if you'd like.
