Coleslaw with carrots and nuts

For 4 people
  • 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

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