Asian-Style Cucumber Salad
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 60 grams Cashews
- 2 Cucumber
- 1 handful cilantro
- 2 green, pickled Thai chili (jar)
- 5 grams ginger
- 2 Tbsps sesame oil (light)
- 2 Tbsps soybean oil
- 2 Limes (juice)
- 1 tsp Rice syrup (or honey)
- salt
Preparation steps
1.
Toast cashews in a dry frying pan until fragrant. Remove from pan, let cool and coarsely chop.
2.
Rinse cucumbers and cut into thin slices with a mandoline (or use a heavy-duty vegetable peeler to peel cucumber into thin strips). Rinse cilantro, shake dry, strip leaves from stems and chop leaves coarsely. Drain chilies and thinly cut crosswise into rings. Peel and finely grate ginger. To make dressing: Mix together both oils, lime juice and rice syrup and season with salt.
3.
In a bowl, mix together cucumber, cilantro leaves, chiles and cashews. Toss with dressing and serve.
