[:DA]Denne spidskålssalat er sindsygt lækker & frisk.
Den var et kæmpe hit herhjemme, og jeg vil sige, at den ser da også ret indbydende ud, at have stående fremme på bordet til et middagselskab eller buffet 🙂
Salaten er super sundt & indeholder en masse spidskål.
Kål er sundt, og vi burde spise mere af det – Så spis du bare løs!
Glem dine dårlige kål-minder fra barndommen, og tilbered kål på den rigtige måde, så smager det fantastisk!
Ja, selv rosenkål ♥
Snit det fint til salat, blanchér det (Du må aldrig overkoge kål!! – AD BAD) eller steg det.
Kål er super sundt!
Kål indeholder en masse kostfibre, hvilket betyder at det mætter utroligt meget, og er godt for dine tarme 🙂
Derudover så indeholder kål: Folinsyre,C, B & K- Vitaminer & kalcium.
K-Vitamin finder du i de fleste grønne grønsager – Især i de mørkegrønne grøntsager.
Spidskål er en mild kål og indeholder ikke nær så mange nærringstoffer & vitaminer som b.la grønkål & broccoli – Disse 2 er de sundeste!
Hvis du kan finde dem i lilla variant, er de ekstra sunde. Lilla grønsager er super sunde, og indeholder en masse andre nærringsstoffer & vitaminer som de alm. ikke gør.
Salater med kål, bliver ekstra lækre hvis du enten river det eller snitter det helt fint.
100 gram spidskål om dagen, dækker dit daglige c-vitamin behov ♥
Opskrift
Antal: 4 personer
Ingredienser:
Dressing:
- 2 spsk olivenolie
- 1 tsk sesamolie
- 1 tsk honning
- 1 tsk soya
- 1 citron
- ½ tsk tahin
Salat:
- 1 lille spidskål
- 100 gram edamamebønner
- 1 bundt asparges
- 2 majskolber
- 40 gram græskarkerner
- Havsalt
Sådan gør du:
Dressing:
- Bland olie, soya, honning & tahin sammen – Smag til med citronsaft og mix det hele godt sammen
Salat:
- Tø dine edamamebønner op
- Kog dine majskolber. Derefter overhæld med koldt vand og lad dem køle ned
- Snit din spidskål fint
- Skær majskornene af kolberne
- Vask dine asparges og knæk enderne af
- Blancher dem i 1 minut – Så den liiige bliver tilberedt
- Snit dem derefter i skrå stykker af 3 cm
- Bland spidskål & majs godt med dressingen i en røreskål
- Hæld spidskål & majs i en flot skål eller et fad
- Tilsæt asparges & edamamebønner
- Rist græskarkerner på en tør pande med havsalt – Pas på! De popper 😉
[:en]This pointed cabbage salad is so delicious & crispy.
It was a hit at our house,and I also really think that it looks very nice on the dinner table at at dinner party or a buffet 🙂
This salad is super healthy & contains a lot of pointed cabbage.
Kale are very healthy, and we ahould all eat a lot more of it – So just go for it!
Forget your bad.kale-memories from your childhood, and start cooking kale the right way.. Then I promise you, that you will love it!
Yes, even brussel sprouts ♥
Cut the kale finely for a salad, blanch it (Nevet overcook it! Never!) or fry it.
Kale is healthy!
Kale contains a lot of fibers, which means that it is really satiating, and great for yours bowels 🙂
Kale also contains: folic acid, calcium and vitamin C, B & K.
Vitamin-K is found in most green vegetables – Especially the dark green vegetables.
Pointed cabbage is a very mild kind of cabbage & kale. it doesn’t contain as much vitamins & nutrients as broccoli & curly kale – These two are the most healthy kinds! Espacially if you are able to find them in a purple colour.
These are ekstra healthy, and contains some extra vitamins & nutrients, that the ordinary green kinds doesn’t.
Salads that contains kale, are best when you grate or slice the kale very fine.
100 grams of pointed cabbage a day – Keeps the doctor away!! 😉 Haha ..
Yeah, but … 100 grams of pointed cabbage a day, covers your need for vitamin-C ♥
Recipe
Yield: 4 persons
Ingredients:
Dressing:
- 2 tbsp olive oil
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp soy sauce
- 1 lemon
- ½ tsp tahini
Salad:
- 1 small pointed cabbage
- 100 grams of edamame beans
- 1 bundle asparagus
- 2 corncobs
- 40 grams of pumpkin seeds
- Sea salt
How to make it:
Dressing:
- Add oil, soy, honey & tahini to a bowl. Mix it well together and season with lemon
Salad:
- Defrost the edamame beans
- Bring a pot of water to a boil, add the corncobs & salt. Cook the corncobs
- When they are done – ut them in cold water, and let the corncobs cool down
- Cut the cabbage finely
- Cut the corns from the cobs
- Wash the asparagus & break off the ends
- Blanch the asparagus for aprox. 1 minute
- Cut the asparagus in bits of 3 cm
- Mix cabbage with corn in a bowl. Add the dressing and mix it all well together
- Pour the cabbage & corn into a nice bowl or platter
- Add asparagus & edamame beans
- On a dry pan, roast the pumpkin seeds with some sea salt – Watch out! They are popping 😉
[:]
