Konjac Noodle Salad with Tahini Lime Sauce
Konjac noodle salad with tahini lime sauce - Ideal for the low carb diet. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
In Red cabbage contains the plant pigment anthocyanin. The radical scavenger helps protect the body's cells from damage. In addition, vitamin K from the purple cabbage head supports the health of the heart and circulation.
Those who do not follow a low carb diet or do not like konjac noodles can of course also use normal pasta, for example rice ribbon noodles, soba noodles or whole grain spaghetti, for the pasta salad. However, the amount of calories and carbohydrates will then increase.
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 47.2 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 11 ozs Red cabbage
- 2 carrots
- 2 scallions
- 2 organic limes
- 1 chili pepper
- 3 Tbsps Tahini
- 3 Tbsps Peanut oil
- 2 Tbsps Rice syrup
- salt
- peppers
- 9 ozs Konjac noodles
- 4 Tbsps Shelled peanut
- 1 bunch cilantro
Preparation steps
Clean red cabbage, wash, remove stalk, cut cabbage into fine strips. Carrots clean, wash, peel and also cut into fine strips. Clean the spring onions, wash and cut diagonally into rings.
Rinse limes hot, rub dry, grate peel, squeeze juice. Clean, wash, seed and finely chop the chili pepper. Mix lime juice with tahini, oil, chili, rice syrup and 2-3 tbsp. water, season with salt and pepper.
Drain konjac noodles according to package directions, rinse and drain. Mix noodles with sauce and vegetables and let stand for 5 minutes.
Meanwhile, roast nuts in a hot pan without fat for 3 minutes, then let cool for 3 minutes and chop coarsely. Wash cilantro, shake dry and pluck leaves. Sprinkle konjac noodle salad with tahini lime sauce with nuts, cilantro and lime zest.
