Cucumber Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
99
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 60.5 μg | (101 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 499 mg | (12 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Cucumber (about 800 g)
- 2 red chili peppers
- 20 grams ginger
- 1 handful parsley
- ½ handful Chervil
- 2 Tbsps sesame oil
- 3 Tbsps white balsamic vinegar
- sugar
- salt
- peppers
Preparation steps
1.
Rinse and peel the cucumbers, then thinly slice. Rinse and halve the chilis. Remove the seeds and membranes, then finely dice. Peel and finely dice the ginger. Rinse the parsley and chervil, then pat dry. Remove the leaves from the stems. Set a few leaves aside for garnish, and finely chop the rest. Mix the oil with the vinegar, chili, ginger, and the herbs. Season to taste with salt, pepper, and sugar. Mix the cucumbers with the dressing, and let infuse for 10 minutes.
2.
Arrange the salad in bowls, sprinkle with the reserved herbs, and serve.
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