Indonesian Salad
Indonesian Salad - Made quickly, filling and fiery good!
Healthy, because
Even smarter
Nutritional values
This salad provides plenty of vitamins and minerals including iron, vitamin C and folic acid.
Vegetables are often contaminated with pesticides. However, if you use organically grown vegetables and regional and seasonal foods, you are usually on the safe side.
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 159.2 μg | (265 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 36.2 μg | (80 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 1,409 mg | (35 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 2 eggs
- salt
- peppers
- 2 Tbsps sparkling mineral water
- 3 ½ Tbsps Canola oil
- 1 Cucumber
- 1 Red Bell pepper
- 2 carrots (about 200 grams)
- 1 elongated shallot
- 7 ozs Tofu (seasoned, eg, with pepper)
- 1 bunch cilantro
- 1 Lime
- 1 small chili pepper
- 1 Tbsp brown sugar
- 1 ½ Tbsps soy sauce
- 1 tsp sesame oil
- 1 Romaine lettuce
- 2 Tbsps Shelled peanut
Kitchen utensils
Preparation steps
Whisk the eggs in a bowl with mineral water and season to taste with salt and pepper.
Heat 1 teaspoon of canola oil in a skillet. Add the whisked egg and let thicken over medium heat to form a pancake. Flip pancake and fry for 30 seconds. Remove from skillet.
Roll the pancake and cut into slices. Cover and set aside.
Rinse cucumber, cut in half and remove seeds. Cut pepper into quarters, remove seeds and rinse. Peel carrots and trim. Cut cucumber, pepper and carrots into thin strips.
Peel shallot and cut into thin strips.
Cut tofu into cubes. Rinse cilantro, shake dry and pluck leaves.
Squeeze lime. Cut chile pepper in half, remove seeds, rinse and place in a mortar. Crush into a paste. Mix chile pepper in a bowl with brown sugar, 3 tablespoons of lime juice, soy sauce, sesame oil and 2 tablespoons canola oil.
Clean lettuce and arrange decoratively on a plate.
Roast peanuts in a skillet, remove and wipe the skillet.
Heat the remaining canola oil in the skillet and fry tofu cubes until brown.
Mix the prepared vegetables with the dressing and add to the salad leaves. Distribute tofu, peanuts and sliced egg on the salad. Sprinkle everything with cilantro and serve immediately.
