RECIPES:
1) Turnip salad with carrots
Turnip 300 g
Carrot 300 g
Garlic 1 clove
Vegetable oil (1 tbsp) 15 g
Erythritol (sugar, any sweetener) (1 hl) 5 g
Salt 1/2 tsp
Dill 3 g
Parsley 3 g
Per 100 g 53.3 kcal 1.4 / 2.5 / 6.5 Yield 630 g
2) Salad of three types of cabbage
Beijing cabbage 150 g
Red cabbage 150 g
Sea kale 120 g
Egg CO 2 pcs
Green onion 20 g
Fragrant sunflower oil 20 g
Salt
Per 100 g 79.5 kcal 3.3 / 6 / 2.9 Yield 580 g
3) Coleslaw with carrots (as in the dining room)
White cabbage 450 g
Carrot 50 g
Vinegar 9% 15 g
Erythritol (sugar, any sweetener) 7 g
Vegetable oil 15 g
Salt 1/2 tsp
Per 100 g 54.3 kcal 1.8 / 2.9 / 4.9 Yield 512 g
4) Salad “Brush” (“Whisk”)
Beets 150 g
Carrot 150 g
White cabbage 150 g
Sauerkraut 150 g
Juice 1/2 lemon 25 g
Flaxseed (any vegetable) oil 15 g
Per 100 g 50.9 kcal 1.6 / 2.5 / 5.8
Yield 640 g
5) Cabbage salad with cucumber and corn
White cabbage 400 g
Cucumber 150 g
Canned corn 120 g
Dill 15 g
Lemon juice 15 g
Fragrant sunflower oil 20 g
Salt
Crushed black pepper (Mix of crushed peppers)
Per 100 g 55.8 kcal 1.7 / 3.2 / 4.9 Output 720 g
6) Cabbage salad with apple and celery
White cabbage 350 g
Apple green 170 g
Celery Stalk 80 g
Raisins dark b / c 30 g
Pumpkin Seeds 45 g
Lemon Juice 20 g
Vegetable oil 15 g
Salt
Per 100 g 97.7 kcal 3.1 / 5.3 / 9.4 Yield 700 g
7) Green salad with orange and turnip
Salad leaves (leaf, flilis, frieze, etc.) 120 g
Turnip 100 g
Orange (pulp 2 pcs) 400 g
Avocado 80 g
Cilantro 20 g
Olive oil 20 g
Lemon juice 10 g
Apple cider vinegar 6 g
Honey 20 g
Salt
Crushed black pepper
Per 100 g 73.1 kcal 1.2 / 4.4 / 6.6 Yield 400 g