6 Serves
45 Mins
Prepare the vegetables by cutting the carrots into matchsticks, the green beans into 1-inch pieces, and shredding the green cabbage.
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Vitamin K
152 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
90 µg / 400 µgCalcium
104 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
546 mg / 4,700 mgSodium
446 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Boil the carrots, green beans, and cabbage in a pot with a small amount of water and salt for 5 minutes, then drain using a colander.
Dice the cucumber into small cubes and set aside.
Using a food processor, blend the scallions, garlic, sambal, turmeric, and ginger into a smooth paste.
Heat cooking oil in a frying pan and fry the herb paste for 2 minutes until fragrant.
Stir in the vinegar and sugar until dissolved, then add all the vegetables, including the diced cucumber. Simmer softly for 2 minutes.
Transfer the mixture to a bowl and allow it to cool completely before serving or storing in the refrigerator.
3
g11
g0
g
