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Cabbage Salad with Radishes and Mint

A light spring salad. Perfect for a diet-friendly menu. The mint is optional.

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Cabbage salad with radishes and mint
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 64 % 9 g
Carbohydrates 29 % 4 g
106 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Wash and dry the vegetables and herbs.

  2. Step 2:

    Step 2

    Shred the cabbage.

  3. Step 3:

    Step 3

    Cut the radishes into matchsticks.

  4. Step 4:

    Step 4

    Cut the cucumbers into matchsticks too.

  5. Step 5:

    Step 5

    Cut the tomatoes in half.

  6. Step 6:

    Step 6

    Finely chop the mint.

  7. Step 7:

    Step 7

    The dressing.

  8. Step 8:

    Step 8

    Combine the oil with the salt and sugar and warm gently until they dissolve. Let it cool.

  9. Step 9:

    Step 9

    Combine the vegetables and herbs in a salad bowl. Drizzle with the dressing and toss.

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Radish - 20  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Olive oil - 913  kcal/100g
  • Cherry tomatoes - 15  kcal/100g

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