Asian Vegetable Salad with Fried Squid
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
385
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 30.74 g | (31 %) | ||
| Fat | 20.48 g | (18 %) | ||
| Carbohydrates | 21.12 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.91 g | (16 %) |
more nutritional values
| Vitamin A | 249.74 mg | (31,218 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.48 mg | (29 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.76 mg | (69 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 65.08 μg | (22 %) | ||
| Pantothenic acid | 1.22 mg | (20 %) | ||
| Biotin | 0.71 μg | (2 %) | ||
| Vitamin B₁₂ | 2.04 μg | (68 %) | ||
| Vitamin C | 142.02 mg | (149 %) | ||
| Potassium | 796.9 mg | (20 %) | ||
| Calcium | 147.35 mg | (15 %) | ||
| Magnesium | 122.84 mg | (41 %) | ||
| Iron | 5.88 mg | (39 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 2.94 mg | (37 %) | ||
| Saturated fatty acids | 3.23 g | |||
| Cholesterol | 349.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the salad
- 1 red chili pepper
- ½ small, green Bell pepper
- 50 grams Green beans
- 1 pc toasted Nori seaweed
- 2 Red cabbage leaf
- 2 Chinese cabbage
- 50 grams Snow peas
- chopped mint and Coriander
- For the dressing
- 1 Tbsp sesame oil
- 2 Tbsps Fish sauce
- 1 Tbsp Lime juice
- 25 centiliters Rice vinegar (or coconut vinegar)
- ½ tsp sugar
- ¼ sprig very finely chopped Lemongrass
- 2 Tbsps chopped, toasted Peanuts
- 1 Tbsp toasted Sesame seeds
- For the squid
- 300 grams Calamari (oven-ready, prepared)
- 2 tsps vegetable oil
Preparation steps
1.
For the salad, rinse the chilies and cut lengthwise into thin strips. Rinse the bell peppers, remove the seeds and also cut into fine strips. Blanch the beans and snow peas in boiling salted water for 4-5 minutes, rinse in cold water and drain.
2.
Rinse the cabbage leaves, shake dry and cut into fine strips. Cut the Nori sheet into fine strips.
3.
For the dressing, mix the sesame oil, lime juice, vinegar, sugar and lemongrass and toss with the prepared salad ingredients.
4.
Rinse the squid under cold running water, pat dry and cut into bite-sized pieces. Heat the oil in a wok and fry the squid pieces for about 1 minute.
5.
Arrange the salad on plates, top with the fried squid and serve sprinkled with peanuts and sesame seeds.
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