Indonesian vegetable salad 

Indonesian vegetable salad

(0)

Calories:378 kcal
Difficulty:advanced
Preparation:60 min
Ready in:60 min
low-carb
Low-fat
Vegetarian
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories378 kcal(19%)
Protein21 g(42%)
Fat17 g(21%)
Carbohydrates47 g(18%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe Development: EAT SMARTER

Ingredients

For servings

400 gramsWaxy Potatoes
3Carrots
400 gramsGreen cabbage
Salt
400 gramsSoy bean sprouts
3Scallions
3Garlic clove
1Red Pepperoncini
8 tablespoonsOrange juice
8 tablespoonsVegetable broth Granulated instant
3 tablespoonsVegetable oil
4 tablespoonsSweet soy sauce
1 bunchChives

Directions

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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