Angina
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Coleslaw with cashew nut puree
Preparation time20 min
Cooking time1 min
Portions4
FromNorth America
Ingredients:
• 300 g smooth cabbage (green, red, or a mixture of the two)
• 1 carrot
• 1 red apple
• 1 red onion
• 80 g cashew nut purée
• 30 g mustard
• 2 tablespoons cider vinegar
• 1 pinch of salt
• 1 pinch of pepper.
• 1 carrot
• 1 red apple
• 1 red onion
• 80 g cashew nut purée
• 30 g mustard
• 2 tablespoons cider vinegar
• 1 pinch of salt
• 1 pinch of pepper.
Instructions:
• Finely slice the cabbage, apple and onion.
• Grate the carrot.
• Whisk together the cashew purée, mustard, vinegar, salt and pepper in a small bowl.
• Pour over the vegetables and mix for a long time to soften the cabbage while distributing the sauce evenly.
• Grate the carrot.
• Whisk together the cashew purée, mustard, vinegar, salt and pepper in a small bowl.
• Pour over the vegetables and mix for a long time to soften the cabbage while distributing the sauce evenly.
| Energy (Kcal) |
Proteins (g) | Carbohydrates (g) | Sugars (g) | Lipids (g) | Saturated fatty acids (g) | Omega 3 (g) |
Fibers (g) | Sodium (mg) |
| 196,5 | 5,2 | 16,1 | 10,4 | 11,2 | 2,3 | 0,1 | 4,1 | 277,1 |
The nutritionist's advice:
Coleslaw is a salad with sauce that goes well with many dishes... The raw vegetables provide ideal fibers to satisfy your hunder and regulate transit.
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Last modified date: 6/30/2023
