Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Bean | not in our table | 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
- =
- 8 ounces potatoes
- 1 cup trimmed green beans
- 1 cup small cauliflower
- 1 and 1/2 cups white cabbage
- 1 carrot, cut into thin matchsticks
- 1/2 cucumber, cut into chunks
- 2 cups fresh bean sprouts
- 2 hard-cooked eggs
- =
Directions
Halve the potatoes and place in a saucepan of lightly salted water. Bring to a boil and then simmer for 12-15 minutes. Drain and plunge into cold water.
Bring another pan of lightly salted water to a boil. Add the green beans, cauliflower, and cabbage, and cooked for about 3 minutes. Drain and plunge into cold water.
Drain the vegetables. arrange in piles on a large platter with the raw carrot, cucumber, and bean sprouts.
Shell the eggs, cut into quarters, and arrange on the plate. Cover and set aside.
To make the sauce, place the peanut butter in a bowl and blend in the water gradually, followed by the remaining ingredients.
Uncover the salad, place the sauce in a separate serving bowl, and drizzle some over each serving.