Red Cabbage Endive Salad with Radishes
Red cabbage Endive Salad with radishes - Colorful winter lettuces with many vital substances
Healthy, because
Even smarter
Nutritional values
Red Cabbage owes its color to anthocyanins. These plant pigments prevent the development of cancer, among other things. Walnuts and olive oil provide our body with many healthy unsaturated fatty acids.
If you cannot find red endive, you can also use green. The parsley can be replaced with other herbs, such as chives.
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 712 mg | (18 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 10 ozs Red cabbage
- salt
- 1 pinch Raw cane sugar
- 2 red Endive
- 1 bunch Radish
- 2 red onions
- ½ bunch parsley
- 1 tsp Dijon mustard
- 2 Tbsps White vinegar
- 2 Tbsps Walnut oil
- 2 Tbsps olive oil
- peppers
- 4 slices Whole Wheat Bread (optional)
Preparation steps
Clean red cabbage, wash and shave into fine strips. Knead vigorously in a bowl with a little salt and 1 pinch of sugar for 5 minutes. Then let red cabbage stand for 30 minutes.
Meanwhile, divide endive into leaves, cut out stalks, wash and spin dry. Clean radishes, wash, and cut into fine slices. Peel onions, halve, and cut into fine strips. Wash parsley, shake dry, and chop.
Mix mustard, vinegar, walnut oil, olive oil, salt, and pepper to make dressing. Arrange red cabbage with endive, radishes, and onion strips on a platter, drizzle with dressing, and sprinkle with parsley. If desired, toast bread, cut into half pieces, and serve alongside the salad.
