.jpg)
4 Serves
77 Mins
32 g
29 g
23 g
Wash the fresh vegetables thoroughly and use a chefs knife to chop the vegetables into bite-sized pieces.
Ingredients, vitamins, and health benefits
Fresh Vegetables (Carrots, Cucumber, Lettuce)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
IndonesianVitamin E
6 mg / 15 mgVitamin K
1494 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
410 µg / 400 µgCalcium
814 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
367 mg / 420 mgPhosphorus
506 mg / 1,250 mgPotassium
2068 mg / 4,700 mgSodium
1079 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
12 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Blanch the vegetables in a large pot of boiling water until tender-crisp, then drain using a colander.
In a mixing bowl, combine the peanut butter, rice vinegar, and a dash of salt to create the dressing.
Arrange the blanched vegetables on a serving dish and drizzle the peanut dressing over the top, tossing gently with a spatula to coat.
Tofu
Bean Sprouts
Hard Boiled Eggs
Boiling Water
Peanut Butter
Rice Vinegar
Salt
Vitamin A
1640 µg / 900 µgVitamin C
126 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
6 mg / 15 mgVitamin K
1494 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
410 µg / 400 µgCalcium
814 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
367 mg / 420 mgPhosphorus
506 mg / 1,250 mgPotassium
2068 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
3
g34
g18
g
FrenchZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g