Asian Vegetable Salad
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
186
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Snow peas
- 1 red Bell pepper
- 1 Cucumber
- 300 grams button Mushroom
- 1 garlic clove
- 2 Tbsps vegetable oil
- 4 Tbsps Vinegar
- 1 Tbsp soy sauce
- salt
- freshly ground pepper
- 2 Tbsps sesame oil
- 1 Tbsp Sesame seeds
Preparation steps
1.
Rinse the snow peas, remove their strings and blanch in a pot of boiling salted water until tender, about 2 minutes. Drain, rinse under cold water and drain well. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into pieces. Peel and slice the cucumber. Clean the mushrooms with a damp cloth and slice. Peel and finely chop the garlic.
Heat 2 tablespoons of oil in a skillet and saute the mushrooms until tender. Add the peppers, snow peas and garlic and cook briefly. Arrange the sauteed vegetables and cucumber slices on a serving dish. Whisk together the vinegar, soy sauce, and sesame oil, season with salt and pepper and pour over the salad. Serve sprinkled with sesame seeds.
