Of which 15.8 g sugars and 2.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (pumpkin) · Vitamin C (cabbage) · Unsaturated fat (olive oil)
Allergens none
Warm red cabbage and roasted pumpkin salad
Bold colors, contrasting textures, a dinner that won't weigh you down.
Ingredients
- 1 handful of red cabbage, shredded (100 g / 3½ oz)
- 1 grated carrot (80 g / 2¾ oz)
- 150 g (5½ oz) pumpkin, diced and roasted
- 1 tbsp sunflower seeds (10 g)
- 1½ tbsp olive oil (15 g / ½ oz)
- apple cider vinegar and salt, to taste
Method
- Roast the diced pumpkin at 200 °C (400 °F) for 22–25 minutes, until tender and lightly golden.
- In a bowl, combine the red cabbage and grated carrot.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Vegan”. The English edition is coming soon.
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