Quick and Easy
Shredded Cabbage Salad
with bacon and creamy dressing
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
847
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 847 cal. | (40 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 348 μg | (580 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 201 mg | (212 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 35 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Green cabbage
- salt
- 1 carrot
- 1 onion
- 1 green Bell pepper
- 2 Apple
- 10 ozs Mayonnaise
- 3 Tbsps Whipped cream
- 8 slices Bacon
- peppers
Preparation steps
1.
Rinse and halve the cabbage. Slice the cabbage into thin strips. Season with salt and knead well. Let stand for 30 minutes.
2.
Rinse, peel and cut the carrot into fine strips. Peel and cut half of the onion into fine strips. Rinse the pepper, halve, remove the seeds and cut into small cubes. Peel the apples, quarter, remove the cores and cut into very fine strips.
3.
Rinse the cabbage under running water and drain well. Mix the cabbage, carrot strips, onion strips, diced peppers and 7 ounces of mayonnaise. Mix the remaining mayonnaise with the cream.
4.
Cut the bacon into small pieces and cook until crispy. Season the coleslaw with salt and pepper. Sprinkle with the bacon and drizzle with the mayonnaise mixture. Serve cold.
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