Japanese Vegetable Salad

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Japanese Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
47
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie47 kcal(2 %)
Protein1.68 g(2 %)
Fat0.34 g(0 %)
Carbohydrates11.03 g(7 %)
Sugar added1.05 g(4 %)
Roughage1.43 g(5 %)
Vitamin A23.39 mg(2,924 %)
Vitamin D0 μg(0 %)
Vitamin E0.02 mg(0 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.23 mg(2 %)
Vitamin B₆0.04 mg(3 %)
Folate9.62 μg(3 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C5.57 mg(6 %)
Potassium135.4 mg(3 %)
Calcium20.53 mg(2 %)
Magnesium12.62 mg(4 %)
Iron0.52 mg(3 %)
Iodine0.03 μg(0 %)
Zinc0.19 mg(2 %)
Saturated fatty acids0.04 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 Cucumber (thinly sliced)
1 bunch mint (leaves only)
1 ¼ cups Radish (thinly sliced)
¾ cup baby Sweet corn (thinly sliced)
For the dressing
1 teaspoon Miso paste
1 teaspoon superfine caster sugar
1 tablespoon Rice wine vinegar
How healthy are the main ingredients?
RadishmintCucumber

Preparation steps

1.
First make the dressing. Mix the miso paste with 4 tbsp boiling water and stir in the sugar and vinegar to dissolve. Leave to cool.
2.
Mix the cucumber with the mint, radish and baby corn slices and drizzle over the dressing.
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