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 salt
- 1 pinch 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.
| 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
