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Chinese-style Green Vegetable Salad

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Chinese-style Green Vegetable Salad
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
259
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie259 kcal(12 %)
Protein5.4 g(6 %)
Fat16.51 g(14 %)
Carbohydrates28.05 g(19 %)
Sugar added0 g(0 %)
Roughage5.61 g(19 %)
Vitamin A154.11 mg(19,264 %)
Vitamin D0 μg(0 %)
Vitamin E3.62 mg(30 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.32 mg(23 %)
Folate133.68 μg(45 %)
Pantothenic acid1.34 mg(22 %)
Biotin3.39 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C45.93 mg(48 %)
Potassium737.08 mg(18 %)
Calcium60.24 mg(6 %)
Magnesium53.54 mg(18 %)
Iron2.08 mg(14 %)
Iodine0.68 μg(0 %)
Zinc0.97 mg(12 %)
Saturated fatty acids2.68 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 ½ cups
Thai Asparagus (lower third peeled, ends cut off)
3 tablespoons
3 tablespoons
2 tablespoons
3 tablespoons
cold pressed Peanut oil
1 ¼ inches
fresh Ginger root (finely chopped)
1 teaspoon
3
small Persian Cucumber (250 g in total, cut lengthways into thin slices)
1
ripe Mango (thinly sliced)
1
ripe Avocado (pitted, peeled and quartered)

Preparation steps

1.
Blanche the asparagus in boiling salt water for 4 min. Quench and drain.
2.
Mix together the soy sauce, lime juice, vegetable stock and some ground black pepper. Stir in the oil and add the ginger and the sesame seeds.
3.
For each portion, arrange some cucumber slices on a plate, top with some asparagus spears, add the mango slices and finish with a piece of avocado and an asparagus spear halved lengthways. Drizzle with the dressing.