Thai-style Salad Bowl
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 67.6 μg | (113 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,638 mg | (41 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 422 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Chicken breasts (poached and shredded)
- 2 carrots (peeled and grated)
- 1 Cucumber (cut into fine batons)
- 1 bunch Radish (finely sliced)
- 2 Tbsps soy sauce
- Limes (juiced)
- 2 tsps fresh ginger (grated)
- cilantro (chopped)
- Black pepper
Product recommendation
Pickled Vegetables
Try lightly pickling the vegetables in 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt for 10-15 minutes
Preparation steps
1.
Toss the chicken with the vegetables in a bowl.
2.
Whisk the soy, lime juice, ginger and coriander in a bowl and add the pepper.
3.
Toss the chicken and vegetables in the dressing and serve.
lunch seasonal
