

37
Red cabbage, carrot, apple and walnut salad.
5
(46)
0 kcal
Preparación de la receta
1
Soak the red cabbage, carrot and apple in a bowl with water, a tablespoon of white wine vinegar and a tablespoon of baking soda. Let stand for 20 minutes (to clean and disinfect).
2
After the time has elapsed, rinse and drain.
3
Boil water in a casserole with a spoonful of white wine vinegar (to prevent it from losing its color when blanching or cooking).
4
Meanwhile we chop the red cabbage in julienne, in thin strips.
5
Blanch the red cabbage for 2 minutes. Drain and place in a bowl (to make it more digestive, it still keeps the crunchy touch).

6
Peel and grate the carrot and apple. Add to the dish.
7
Add the walnuts. Season with salt, oil and lemon (to prevent the apple from oxidizing).

8
Mix to blend the flavors and let stand in the refrigerator for a couple of hours, or overnight.
9
* you can also leave the red cabbage raw. You can add another apple, mine was small and was missing 😅🤣.
Ingredientes
2 raciones
2 raciones

Red cabbage
375 gramos (aprox. ½ unidades)

Yellow apple
150 gramos (aprox. 1 unidad)

Carrot
80 gramos (aprox. 1 unidad)

Lemon juice
50 gramos (aprox. ½ piezas)

Extra virgin olive oil
30 gramos (aprox. 2 cucharadas)

Walnut
30 gramos (aprox. 1 puñado)

Salt
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
2 raciones
2 raciones

Red cabbage
375 gramos (aprox. ½ unidades)

Yellow apple
150 gramos (aprox. 1 unidad)

Carrot
80 gramos (aprox. 1 unidad)

Lemon juice
50 gramos (aprox. ½ piezas)

Extra virgin olive oil
30 gramos (aprox. 2 cucharadas)

Walnut
30 gramos (aprox. 1 puñado)

Salt
1 gramo (aprox. 1 cucharadita)
1
Soak the red cabbage, carrot and apple in a bowl with water, a tablespoon of white wine vinegar and a tablespoon of baking soda. Let stand for 20 minutes (to clean and disinfect).
2
After the time has elapsed, rinse and drain.
3
Boil water in a casserole with a spoonful of white wine vinegar (to prevent it from losing its color when blanching or cooking).
4
Meanwhile we chop the red cabbage in julienne, in thin strips.
5
Blanch the red cabbage for 2 minutes. Drain and place in a bowl (to make it more digestive, it still keeps the crunchy touch).

6
Peel and grate the carrot and apple. Add to the dish.
7
Add the walnuts. Season with salt, oil and lemon (to prevent the apple from oxidizing).

8
Mix to blend the flavors and let stand in the refrigerator for a couple of hours, or overnight.
9
* you can also leave the red cabbage raw. You can add another apple, mine was small and was missing 😅🤣.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
Valoraciones
Etiquetas
Vegan
Gluten free
Vegetarian
All
Vegetables
Accompaniment
Lactose free
Salads and bowls
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