Raw Vegetable Salad with Lime Vinaigrette
Raw Vegetable Salad with Lime Vinaigrette - This crisp salad brings color and freshness to chilly days.
Healthy, because
Even smarter
Nutritional values
Cashews contain tryptophan, which is needed in the brain to produce the hormone serotonin.
If you want to add even more valuable omega-3 fatty acids to your diet, you can replace some of the cashews with walnuts. Try replacing the honey with coconut aminos if you are trying to eliminate sugar.
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 606 μg | (1,010 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 217 mg | (228 %) | ||
| Potassium | 1,000 mg | (25 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 3 Tbsps Cashews
- 18 ozs Kale
- 12 ozs Red cabbage
- 8 ozs carrots
- 7 ozs yellow Bell pepper
- 7 ozs red Bell pepper
- 7 ozs Fava bean (frozen)
- salt
- 2 ozs cilantro (1 handful)
- 2 Tbsps Lime juice
- 2 Tbsps Rice vinegar
- 3 Tbsps Vegetable broth
- 1 tsp sharp Mustard
- peppers
- 1 tsp honey (or coconut aminos)
- 1 small garlic clove
- 2 Tbsps olive oil
Preparation steps
Roast cashews in a dry pan over medium heat, set aside and let cool. Clean kale, wash and cut into fine strips. Clean red cabbage, wash and slice into fine strips. Peel carrots and grate finely. Halve peppers, remove seeds, wash and cut into cubes.
Cook beans in boiling salted water for 10 minutes. Then rinse with cold water and skin. Meanwhile, wash cilantro, shake dry and pluck off leaves; set aside some for garnish, finely chop the rest. For the dressing, mix lime juice with vinegar, broth, mustard, pepper and honey. Peel and finely chop garlic and add to dressing. Whisk in oil and season with salt and pepper.
Put all prepared salad ingredients (except cashews and cilantro) in a bowl and mix. Mix salad with dressing, put on plates and sprinkle with cashews and cilantro.
