| Type | Per person |
|---|---|
| Energy | 150 kcal |
| Fat | 4 gr |
| of which saturated | 3 gr |
| Carbohydrates | 19 gr |
| of which sugars | 17 gr |
| Fibres | 9 gr |
| Protein | 5 gr |
| Salt | 0.13 gr |
Hawaiian coleslaw
Main course
2 persons
20 - 30 min
With seasonal products
340gr vegetables p.p. & 50gr fruit p.p.
Ingredients
2 persons
| White cabbage (approx. 300 g) |
| 1 hefty winter carrot |
| 100 g fresh pineapple |
| 1 tbsp lettuce sauce (25% oil) |
| 2 tbsp semi-skimmed yoghurt |
| 2 tsp lemon juice |
| pinch of ginger powder |
| 1 tsp coconut raisin |
Preparation
1. Shave or cut the white cabbage into fine strips.
2. Scrape, wash and coarsely grate the carrot.
3. Drain the pineapple.
4. Make a sauce from the lettuce sauce, yoghurt, lemon juice and ginger powder.
5. Mix the sauce and pineapple into the vegetables and leave to soak for a few hours.
6. Toast the coconut in a dry frying pan until golden. Sprinkle the coconut over the salad.
Menu suggestion: Delicious with walnuts and a wholemeal bread.
Source: Nutrition Centre.
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Nutritional values
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