A simple, quick, and wholesome winter salad, with no butter and no cheese. Perfect as a side dish for meat or fish mains, or with legumes; it can be prepared in advance and kept in the refrigerator.
Recipe by
Step 1 of 5: Wash the fennel and red cabbage.
Step 2 of 5: Cut the fennel and cabbage into julienne strips.
Step 3 of 5: Combine the vegetables in a bowl.
Step 4 of 5: Season with extra-virgin olive oil and apple cider vinegar to taste, mixing well.
Step 5 of 5: Finish with ground flax seeds and serve.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Nickel to be checked
| Average values | Per serving162 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 556 kJ133 kcal | 343 kJ82 kcal |
| Fat | 12.04 g | 7.43 g |
| of which saturated fatty acids | 1.73 g | 1.07 g |
| Carbohydrates | 2.25 g | 1.39 g |
| of which sugars | 2.25 g | 1.39 g |
| Fibre | 3.65 g | 2.25 g |
| Protein | 2.25 g | 1.39 g |
| Salt | 0.15 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
