Indian-Style Potato and Cucumber Salad
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 87.5 μg | (146 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,146 mg | (29 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams starchy potatoes
- 1 Cucumber
- ½ bunch fresh mint
- 4 Tbsps lemon juice
- 100 milliliters Vegetable broth
- ½ tsp Turmeric
- 1 pinch ground cilantro
- freshly ground pepper
- 1 generous pinch cayenne pepper
- salt
- sugar
- Lettuce (for garnish)
Preparation steps
1.
Peel the potatoes, rinse and cook in plenty of boiling salted water approximately 25-35 minutes. Heat the vegetable broth and season with lemon juice, turmeric, pepper, cayenne pepper, coriander and salt and add sugar to taste. Drain the potatoes and allow to evaporate. While still warm cut into small cubes and place in a bowl. Pour the hot marinade over the potatoes and allow to cool, stirring occasionally.
2.
Rinse the cucumber, cut in half lengthwise, scrape out seeds with a spoon, cut the flesh into small cubes and add to the potato cubes. Chop the mint leaves and stir in. Serve on lettuce leaves.
