Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Sauerkraut and pepper salad
A crunchy salad of sauerkraut, colourful pepper strips and spring onions with a tangy vinegar and oil dressing and chives.
ANutri-Score
Nutrition per serving1.4 mgIron
3.7 gFibre
207.1 kcalEnergy
1.9 gProtein
5.7 gCarbohydrates
18.2 gFat
All nutrition per serving
- Energy
- 207.1 kcal
- Protein
- 1.9 g
- Carbohydrates
- 5.7 g
- Fat
- 18.2 g
- Fibre
- 3.7 g
- Salt
- 1.4 g
- Iron
- 1.4 mg
- Calcium
- 48.5 mg
- Vitamin C
- 127.3 mg
STEP BY STEP
Let's make something delicious.
- 01
Drain the sauerkraut well, tease it apart with a fork and place in a bowl.
- 02
Quarter the peppers and remove the stalks, seeds and white membranes. Cut the quarters into thin strips. Trim the spring onions and slice into thin rings. Add both to the sauerkraut.
- 03
For the dressing, put the vinegar, salt, pepper, sugar and sweet paprika in a bowl. Stir until the salt and sugar have dissolved, then stir in the oil.
- 04
Pour the dressing over the salad, mix well, then cover and leave to marinate for 20 minutes.
- 05
Adjust the seasoning and serve sprinkled with chives.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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