🥗 Colorful Vegetable Noodle Salad

Name: Colorful Vegetable Noodle Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g red cabbage; 1 large mango (500 g); 3 carrots; 1 large zucchini (400 g); 2 stalks celery (120 g); 2 red bell peppers; 1 red apple; 2 avocados; 200 g iceberg lettuce; 2 limes (juice); 1 pinch ground cumin; salt; pepper; 4 tbsp olive oil; 15 g mixed sesame seeds (1 tbsp); 1 pinch chili flakes

465 kcal · 30 min · 4 servings

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Ingredients

150 g red cabbage
1 large mango (500 g)
3 carrots
1 large zucchini (400 g)
2 stalks celery (120 g)
2 red bell peppers
1 red apple
2 avocados
200 g iceberg lettuce
2 limes (juice)
1 pinch ground cumin
salt
pepper
4 tbsp olive oil
15 g mixed sesame seeds (1 tbsp)
1 pinch chili flakes

Instructions

1. Remove the tough stems from the red cabbage. Wash the cabbage thoroughly. Cut it into very fine strips.
2. Peel the mango. Carefully cut the flesh away from the pit. Cut the flesh into strips.
3. Peel the carrots and the zucchini. Wash them. Cut them into long vegetable noodles using a spiralizer.
4. Peel the celery and the bell peppers. Wash them. Cut them into fine strips.
5. Wash the apple. Cut it in half. Remove the core. Slice it into thin slices.
6. Cut the avocados in half. Remove the pits. Take the flesh out of the shells. Cut it into thin wedges.
7. Prepare the salad greens. Wash them. Cut them into fine strips or shred them finely.
8. Place all prepared ingredients into a large bowl.
9. Add lime juice, cumin, salt, pepper, and olive oil. Mix everything well.
10. Divide the salad into four serving bowls.
11. Sprinkle sesame seeds and chili flakes on top. Serve the salad.

Nutrition per serving

kcal: 465
Protein: 9 g · Fett/Fat: 26 g · Carbs: 46 g