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Lauren Hewitt
Asian hotdog with red cabbage, avocado and tahindressing
Vegetarian carrot from carrot on a roll with avocado, lime, tahini, red cabbage and coriander.
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Ingredients
Directions
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Rinse the root roots according to the instructions on the packaging.
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Heat the grill pan and grill the tuber roots in approx. 3 min. Brown and done.
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Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into cubes of about ½ cm.
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Clean the lime, grate the green skin and squeeze the fruit. Mix the lime juice and grater with the tahini, the sesame oil and the sugar into a dressing.
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Mix with the red cabbage.
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Chop the coriander coarsely. Cut the buns on one side.
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Divide the red cabbage and snap roots over the rolls. Sprinkle with the cubes of avocado and coriander.
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Nutrition
200Calories
Sodium10% DV240mg
Fat9% DV6g
Protein14% DV7g
Carbs9% DV28g
Fiber16% DV4g
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