Chinese Cabbage and Carrot Salad
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
The exotic frizzy head has made a steep career and enjoys increasing popularity. No wonder, because Chinese cabbage is a real all-rounder as this salad proves. In addition, the cabbage head boosts our immune system: the abundant mustard oils ensure that the immune system functions perfectly and protects against infectious diseases.
Even cabbage moulds can warm up for Chinese cabbage, because the large, tender and stalk-free leaves hardly taste cabbage-like, but rather discreet and pleasantly fresh. So be sure to try the Chinese Cabbage and Carrot Salad! The salad becomes vegan if you season the dressing with agave syrup.
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 179.1 μg | (299 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 small Napa cabbage
- 2 carrots
- 4 scallions
- 2 Tbsps balsamic vinegar
- 4 Tbsps Canola oil
- 1 tsp honey
- 1 tsp Mustard (spicy)
- salt
- freshly ground peppers
Preparation steps
Rinse cabbage, halve and remove stalk, cut into fine strips.
Peel carrot and cut into thin sticks.
Rinse and dry scallions, cut diagonally into thin rings.
Combine vegetables in a bowl. Mix vinegar, oil, honey and mustard and drizzle over salad. Season with salt and pepper and serve.
