Warm Thai Salad
Warm Thai Salad - An irresistible combination of delicate flavor contrasts
Healthy, because
Even smarter
Nutritional values
This is a spicy salad with plenty of iron and vitamin B12. Both help produce fresh blood and therefore more vitality and performance. Vitamin C is also part of this recipe and very important for our immune system.
Thai basil tastes more peppery and minty than the classic basil, and it is available in every Asian shop.
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 113.9 μg | (190 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 46 g |
Ingredients
- Ingredients
- 3 ozs Glass noodles
- 1 carrot (about 100 grams)
- 1 Kohlrabi (300 grams)
- 2 ozs Mung bean sprouts
- 1 shallot
- 1 pc fresh ginger (about 10 grams)
- 1 little green chili pepper
- ½ Lime
- 2 Tbsps Thai fish sauce
- 2 Tbsps olive oil
- 9 ozs small Calamari
- 4 sprigs Thai basil
- salt
Kitchen utensils
Preparation steps
Place the rice noodles in a bowl, add hot water and let soak for 15 minutes.
Meanwhile, peel carrot and kohlrabi and cut into very thin strips. Rinse mung bean sprouts and drain.
Peel shallot and cut into very thin strips. Drain the noodles and cut into small pieces with kitchen shears. Mix with carrot, kohlrabi, mung bean sprouts and shallot in a large bowl.
Peel ginger root and finely grate. Rinse chile pepper and cut into thin slices. Squeeze 2 tablespoons of lime juice.
Mix together ginger, chile pepper, fish sauce, lime juice and olive oil.
Clean the calamari. Separate the heads from the tentacles, leaving tentacle sections intact.
Detach the beak. Rinse the tentacles and set aside.
Remove the fins and quill from the body and remove the dark skin.
Rinse the calamari tube and cut into rings. Cut tentacles in half. Rinse basil, shake dry and pluck leaves.
Boil 1 liter (approximately 1 quart) of salted water in a pot. Pour in calamari, bring to a boil and cook until they are tender, about 30 seconds. Drain. Stir hot calamari and the vinaigrette with the vegetables and noodles. Garnish the salad with basil and serve lukewarm.
