Rice Salad with Crabmeat
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 75 μg | (125 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 136 μg | (68 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Basmati rice
- 400 grams Crabmeat
- 2 Tomatoes
- 1 carrot
- 2 scallions
- 1 garlic clove
- 2 Tbsps Sesame seeds (toasted)
- 1 tsp honey
- 1 Lime (for juice)
- 2 Tbsps olive oil
- 1 Tbsp sesame oil
- Sea salt
- cayenne pepper
- Lettuce (for serving)
Preparation steps
1.
Cook rice and let cool. Pick crabmeat apart with a fork. Scald tomatoes with hot water, peel, cut into quarters and remove seeds and stems. Chop finely. Peel carrot and chop finely. Rinse, dry and cut scallions into thin rings.
2.
Peel and finely chop garlic, whisk with honey, lime juice and oil. Season to taste with sea salt and cayenne pepper. Combine rice, crabmeat and vegetables and toss salad with the dressing. Serve on lettuce leaves.
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