Zucchini and Radish Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 1,395 mg | (35 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 Zucchini
- 1 large, white Daikon radish (from an Asian food store)
- 6 Tbsps vegetable oil
- ½ tsp Onion seed
- ¼ tsp sweet ground paprika
- ¼ tsp ground Turmeric
- salt
- 125 grams Yogurt (0.1% fat)
- 2 Tbsps peppercorns
- 1 Tbsp Basil (cut into strips)
Preparation steps
Rinse the zucchini, cut in half, cut the halves lengthwise and then cut into narrow sticks. Peel the radish and cut into three parts. Halve each part and cut into narrow sticks.
Heat some oil and sauté the onion seeds over medium heat for about 30 seconds. Add the radish and sauté for another 3 minutes.
Mix in the paprika and turmeric and season with salt. Cover and simmer over low heat for about 25 minutes. Stir occasionally to make sure the radish does not burn. Remove from the heat and allow to cool.
Crush the peppercorns in a mortar. Heat some more oil, add the peppercorns and zucchini and cook over medium heat for about 5 minutes, while stirring.
Ensure the zucchini sticks do not burn. Season with salt, remove from the pan and allow to cool.
Arrange both vegetables on a plate and drizzle with yogurt. Serve garnished with peppercorns and basil.
