Coleslaw with carrots and nuts

10 0

1/2 kl. White cabbage (approx. 400 g)
Salt, white pepper
3 EL Oil
1/2 TL Fe nchelsamen
4 EL Apple juice
2-3 TL Lemon juice
300 g Carrots
1 small apple
2 EL Hazelnut flakes
Lamb's lettuce and apple
split

35 minutes

light

1.: Clean and wash the cabbage and cut out the stalk. Cut or slice the cabbage into fine strips. Approx. Add 1/2 teaspoon salt and 1 tablespoon oil. Stomp everything well or knead it with your hands
2.: Possibly. Crush the fennel seeds. Mix with apple juice, lemon juice, salt and pepper. Beat in 2 tablespoons of oil
3.: Peel and wash the carrots. Wash, quarter and core the apple. Roughly grate both. Mix with cabbage and salad dressing. Cover and let stand for approx. 1 hour.
4.: Roast the nuts without adding any fat, remove. Spread the coleslaw on plates and sprinkle the nuts on top. Possibly. Garnish with lamb's lettuce and apple wedges
5.: EXTRA TIP
6.: The coleslaw is rich in fiber and vitamins: the white cabbage supplies vitamins C, K and folic acid, the carrots vitamin A (important for the visual process)

1 person approx.:

190 kcal
790 kJ
3 g protein
14 g fat
11 g carbohydrates

Relatest Recipes

0 Comments

Leave A Comment