Vegetable Salad with Curry Dressing
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
284
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ Cucumber
- 2 Tomatoes
- 6 Radish
- 3 shallots
- 4 Tbsps Rice vinegar
- ½ tsp Sambal oelek
- ½ tsp Madras curry powder
- 1 tsp Apricot jam
- 4 Tbsps sesame oil
- 6 Tbsps Canola oil
- 80 milliliters Coconut milk
- 2 sprigs mint
- mint (for garnish)
Preparation steps
1.
Rinse and halve the cucumber, and scrape out the seeds. Rinse the tomatoes, cut into quarters and remove the seeds. Rinse and peel the radishes. Peel the shallots. Finely dice the cucumber, tomatoes, radishes and shallots.
2.
For the dressing, add the rice vinegar, sambal oelek, Madras curry and apricot jam in a blender. Blend the dressing ingredients together while pouring the sesame oil, canola oil and coconut milk in a thin stream.
3.
For the salad, toss the diced vegetables with the dressing and let stand for about 30 minutes.
Rinse the mint, shake dry and cut the leaves into strips. Stir the mint strips into the salad before serving and transfer to glasses. Garnish with fresh mint.
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