Low-Cal Vegan
Asian Carrot Salad
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
287
calories
Calories
Healthy, because
Even smarter
Nutritional values
Carrots owe their striking orange color to the plant pigment beta-carotene, which protects body cells as an antioxidant and helps keep vision and skin healthy.
Fresh coriander instead of parsley adds even more flavor to these vegetables.
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 59.4 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel and finely grate the carrots. Rinse, trim, and thinly slice the scallions. Rinse and dry the parsley, then coarsely chop. Mix the lemon juice with the olive oil, argan oil, and honey. Season to taste with salt and pepper. Add the carrots, scallions, and parsley and mix well. Let marinate for at least 30 minutes.
2.
Coarsely chop the almonds, then toast in a dry pan until fragrant. Remove from the pan and let cool.
3.
Season the salad to taste, sprinkle with the almonds, and serve.
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