Asian Vegetable Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
142
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 188.6 μg | (314 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Green cabbage
- 400 grams Red cabbage
- 1 Zucchini
- 2 carrots
- salt
- 1 bunch cilantro
- For the dressing
- 1 Lime (juiced)
- 2 Tbsps sesame oil
- 1 Tbsp honey
- salt
Preparation steps
1.
Rinse and trim both cabbages. Remove the hard core, then julienne. Rinse, trim, and dice the zucchini. Peel and julienne the carrots. Blanch all of the vegetables in boiling salted water. The cabbage should be cooked for 2-3 minutes, and the carrots and zucchini for 1 minute. Remove from the water and drain well.
2.
For the dressing, mix the lime juice with 2-3 tablespoons of water, the oil, and the honey. Finely chop the cilantro leaves and mix into the vegetables with the dressing. Season to taste with salt and let marinate for 30 minutes before serving.
