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Indonesian Vegetable Salad

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Indonesian Vegetable Salad
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
378
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories378 kcal(18 %)
Protein20.62 g(21 %)
Fat17.31 g(15 %)
Carbohydrates47.18 g(31 %)
Roughage7.59 g(25 %)
Vitamin A1,052.26 mg(131,533 %)
Vitamin E1.65 mg(14 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.17 mg(15 %)
Niacin5.19 mg(43 %)
Vitamin B₆0.38 mg(27 %)
Folate207.7 μg(69 %)
Pantothenic acid1.03 mg(17 %)
Biotin0.7 μg(2 %)
Vitamin C104.8 mg(110 %)
Potassium1,309.91 mg(33 %)
Calcium164.25 mg(16 %)
Magnesium96.97 mg(32 %)
Iron3.6 mg(24 %)
Iodine0.85 μg(0 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.45 g
Author of this recipe:

Ingredients

for
4
Ingredients
400 grams
3
400 grams
400 grams
3
3
1
8 tablespoons
8 tablespoons
Vegetable broth (Granulated instant)
3 tablespoons
4 tablespoons
1 bunch

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.