Cabbage salad with radish and mint
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Wash and dry the vegetables and herbs.
Step 2:
Chop the cabbage.
Step 3:
Cut radishes into strips.
Step 4:
Cucumbers also cut into strips.
Step 5:
Tomatoes cut in half.
Step 6:
Finely chop the mint.
Step 7:
Refueling.
Step 8:
Combine butter with salt and sugar, heat slightly until they dissolve. Cool it down.
Step 9:
Combine vegetables and herbs in a salad bowl. Pour over the dressing and mix.
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
