Pointed Cabbage Slaw
Pointed Cabbage Slaw - Delicious veggie alternative to chicken breast fillet.
Healthy, because
Even smarter
Nutritional values
An efficient strengthening for the immune system brings pointed cabbage Zinc promotes wound healing and the body's defenses - ideal when a cold is on the horizon. Lupine fillet offers all vital amino acids, including a particularly high amount of lysine. This is involved in cell division and bone growth. Celery can help to get rid of unwanted fluid retention in a natural way. The essential mustard oils and apiin from the stalks can also render potentially pathogenic germs harmless.
If you can't get lupine fillet, you can replace it with smoked or almond tofu, for example.
(Percentage of daily recommendation)
| Calorie | 256 cal. | (12 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 45 μg | (75 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- ½ pointed cabbage (18 oz)
- 2 stalks Celery
- 10 ozs mini cucumbers (1-2 pieces)
- 1 bunch parsley
- 1 Tbsp Mustard
- 2 Tbsps apple cider vinegar
- salt
- peppers
- 4 Tbsps olive oil
- 2 garlic cloves
- 3 ½ ozs meat substitute "fillet" (such as lupine)
Preparation steps
Clean pointed cabbage, wash, remove the hard stalk and cut the cabbage into fine strips. Clean and wash celery and cucumber and cut both into thin slices. Wash the parsley, pat dry, pluck the leaves and chop finely.
For the dressing, in a salad bowl, whisk together mustard, apple cider vinegar, 4 tablespoons water, salt, pepper and 2 tablespoons oil until smooth. Peel and finely dice garlic and mix in. Add cabbage strips, celery, cucumber and parsley and mix well. Let pointed cabbage slaw stand for approx. 10 minutes.
Meanwhile, pat lupine fillets dry. Heat remaining oil in a frying pan. Fry fillets in it for 3-4 minutes on both sides over medium heat until golden brown; season with salt and pepper. Remove fillets and cut into thin slices. To serve, divide the pointed cabbage slaw among plates and place lupine fillet slices on top.
