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Asian Vegetable Salad Recipe

Asian Vegetable Salad Recipe

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Ingredients:

Serving

2 medium carrots , julienned
10 cherry tomatoes, halved
1 english cucumber (about 8 long), sliced into 1/4 half-moons
2 medium scallions, minced
1 medium garlic clove, minced
1/4 tsp red pepper flakes
1 tsp grated ginger root
2 tbsp seasoned rice wine vinegar
1 tsp red miso paste

Directions:

In a large bowl, toss together carrots, tomatoes, cucumber and scallions.
In a small jar, whisk together the remaining ingredients.
Pour dressing over the vegetables and refrigerate 1 hour before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	93.97 Kcal (393 kJ)
Calories from fat	1.56 Kcal
		% Daily Value*
Total Fat	0.17g	0%
Sodium	154.51mg	6%
Potassium	987.46mg	21%
Total Carbs	20.89g	7%
Sugars	12.85g	51%
Dietary Fiber	5.56g	22%
Protein	4.42g	9%
Vitamin C	50.9mg	85%
Vitamin A	0.6mg	20%
Iron	0.2mg	1%
Calcium	66.3mg	7%

Amount Per 100 g
Calories	23.14 Kcal (97 kJ)
Calories from fat	0.38 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	38.04mg	6%
Potassium	243.13mg	21%
Total Carbs	5.14g	7%
Sugars	3.16g	51%
Dietary Fiber	1.37g	22%
Protein	1.09g	9%
Vitamin C	12.5mg	85%
Vitamin A	0.2mg	20%
Calcium	16.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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