Vietnamese salad
234 reviewsThis bobun-style salad will give you sustenance in the lightest of ways.
Ingredients
Utensils
Peeler, Stovetop, Pot (small), Grater
recipe
Step 1
Mix the soy sauce and olive oil in a bowl (1 soup spoon of olive oil for 1 soy), along with the grated ginger, lime zest and juice.
Step 2
Cook the rice noodles according to the instructions on the packet. Once cooked rinse with cold water to stop them cooking further.
Step 3
Using a peeler, make tagliatelle from the carrots. Continually turn the peeler so you keep the tagliatelle the same size and not too wide.
Step 4
Cut the cucumber in half and remove the pulp with a small spoon. Cut lengthways to slice into thin strips.
Step 5
In a bowl, mix the noodles, carrot tagliatelle, cucumber, sauce, crushed peanuts and mint. Serve!
Nutrition facts
Average estimated amount for one serving
| Energy | 514 cal. |
| Fat | 19 g |
| Carbohydrates | 70 g |
| Protein | 9 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Vietnamese salad" contains 514 Energy, 19 g of Fat, 70 g of Carbohydrates, 9 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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