Photo: Anna Pelzer
Crispy Asian Summer Salad
11 ingredients
15 min
6
openrecipes
A great and refreshing salad that is great anytime of year.
Estimated Nutrition (whole recipe, rough)
824
Calories
21g
Protein
34g
Fat
110g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple Juice | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head Red Cabbage Shredded
- 1 cup Shredded Carrots
- 1 cup Shelled Edamame
- ½ cups Rice Wine Vinegar
- ½ cups Olive Oil
- 2 teaspoons Sugar
- 1 Tablespoon Sesame Oil
- ¼ cups Apple Juice
- ½ teaspoons Salt
- 1 Tablespoon Sesame Seeds
- ½ cups Slivered Almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes