30 min
Vegan Suitable for vegans
Type of dish: Salads
Temperature: Room temperature, Cold
Cuisine type: Vegan cuisine
Allergens
Sulfites
Sulfites
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
Elaboration
  • 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 0.16 g
Monounsaturated fatty acids 0.09 g
Polyunsaturated fatty acids 0.31 g
Cholesterol 0.0 mg
Calcium 37.46 mg
Iron 1.05 mg
Zinc 0.36 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.