| Type | Per person |
|---|---|
| Energy | 102 kcal |
| Fat | 2 gr |
| of which saturated | 0 gr |
| Carbohydrates | 12 gr |
| of which sugars | 10 gr |
| Fibres | 6 gr |
| Protein | 4 gr |
| Salt | 0.28 gr |
Cabbage-carrot salad
Main course
2 persons
20 - 30 min
With seasonal products
230gr vegetables p.p.
Ingredients
2 persons
| 2 tablespoons low-fat fries sauce |
| 3 tablespoons semi-skimmed yoghurt |
| 1 small winter carrot (approx. 160g) |
| 1 tablespoon lemon juice |
| 1 spring onion |
| 300g white cabbage |
Preparation
1. Wash the piece of cabbage and grate or finely slice it.
2. Clean and coarsely grate the carrot.
3. Clean the spring onion and cut it into narrow rings.
4. Make a sauce from the chipotle sauce, yoghurt, lemon juice and some pepper.
5. Mix the sauce with the vegetables. Cover and refrigerate the salad to allow the flavours to infuse and the cabbage to soften.
Menu suggestion: Delicious with a beef sausage and potatoes.
Source: Nutrition Centre.
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Nutritional values
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