30 min
Suitable for vegans
Type of dish: Salads
Temperature: Cold, Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Lettuce 0.6 ud
Purple lettuce 0.2 ud
Corinto raisins 0.025 kg
Basmati rice 0.1 kg
Red cabbage 0.1 kg
Grated carrot 0.125 kg
Olive oil, capsules 5.0 ud
Vinegar, capsules 5.0 ud
Table salt, sachets 5.0 ud
  • Boil the rice in abundant salted water and rinse.
  • Clean the lettuce, the tomato and the red cabbage. 
  • Chop the lettuce, slice the tomato and the red cabbage very finely in the slicer.
  • Plate up the salad in a pile and add the corinto raisins at the end.
Nutritional information (1 portion)
Fiber 2.31 g
Saturates 1.56 g
Monounsaturated fatty acids 7.89 g
Polyunsaturated fatty acids 1.11 g
Cholesterol 0.0 mg
Calcium 38.96 mg
Iron 1.1 mg
Zinc 0.37 mg
Vitamin A 416.77 ug
Vitamin C 23.57 g
Folic acid 24.62 ug
Salt (Sodium) 760.19 mg
Sugars 7.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.