Indonesian Vegetable Salad
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 378 kcal | (18 %) | ||
| Protein | 20.62 g | (21 %) | ||
| Fat | 17.31 g | (15 %) | ||
| Carbohydrates | 47.18 g | (31 %) | ||
| Roughage | 7.59 g | (25 %) | ||
| Vitamin A | 1,052.26 mg | (131,533 %) | ||
| Vitamin E | 1.65 mg | (14 %) | ||
| Vitamin B₁ | 0.45 mg | (45 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 5.19 mg | (43 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 207.7 μg | (69 %) | ||
| Pantothenic acid | 1.03 mg | (17 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin C | 104.8 mg | (110 %) | ||
| Potassium | 1,309.91 mg | (33 %) | ||
| Calcium | 164.25 mg | (16 %) | ||
| Magnesium | 96.97 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 0.85 μg | (0 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Waxy potatoes
- 3 carrots
- 400 grams Green cabbage
- salt
- 400 grams soybean sprout
- 3 scallions
- 3 garlic cloves
- 1 Red Pepperoncini
- 8 Tbsps Orange juice
- 8 Tbsps Vegetable broth (Granulated instant)
- 3 Tbsps vegetable oil
- 4 Tbsps Sweet soy sauce
- 1 bunch Chives
Preparation steps
1.
Peel potatoes and carrots and cut both into thin pieces. Rinse cabbage and cut into fine strips.
2.
Boil potatoes in salted water for 3 minutes. Add carrots and cabbage and cook for a further 2 to 3 minutes. Add bean sprouts and cook for 30 seconds. Drain vegetables, rinse with cold water and drain again.
3.
Rinse scallions, clean and chop finely. Peel garlic and chop finely. Cut open pepperoncini, remove seeds and chop finely. Mix orange juice with vegetable oil and soy sauce. Add scallions, pepperoncini and garlic. Mix together. Soak salad ingredients in marinade for 30 minutes.
4.
Rinse chives, shake dry and chop finely. Arrange salad on plates and serve sprinkled with chives.
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