Pink Salad

Pink Salad

3.5 22 évaluations

Prép. 5min

Total 10min

6 portions

Ingrédients

white cabbage cut in pieces
300 g
carrots cut in pieces
300 g
beetroots cooked, cut in pieces
300 g
olive oil
125 g
large egg
1
fine sea salt
½ tsp
Dijon mustard
1 tsp
fresh coriander leaves
10 g
Worcestershire sauce
¼ tsp
ground black pepper
1 pinch
lemon juice
20 g

Niveau

facile

Infos nut. par 1 portion

Protides 3 g

Calories 1062 kJ / 254 kcal

Lipides 22.3 g

Glucides 10.3 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Picnics 17 Recettes
Royaume-Uni et Irlande

Pink with Purpose 11 Recettes
Royaume-Uni et Irlande

Tu pourrais aussi aimer...

Goat's Cheese Eggs with Watercress and Beetroot

30min

Pollock with Potatoes, Savoy Cabbage and Citrus Sauce

1h

Chicken Mushroom Fajitas (TM5)

1h

Rustic Olive, Fig and Walnut Bread

2h 15min

Layered Salmon and Avocado Terrine

3h 35min

Honey Parmesan Parsnips

50min

Cannelloni with Artichoke Filling and Tomato Sauce

1h 35min

Stuffed Mushrooms with Manchego Cheese

40min

Wild Salmon Fishcakes

30min

Pasta with Squash and Chickpeas

30min

Blue Cheese and Rosemary Soda Bread

35min

Turkey Burgers with Caramelised Onion and Pepper

30min