18 Ingredients
  • 1/4 cup(s) onion chopped
  • 1/4 cup(s) peanut oil
  • 2 tablespoon(s) rice wine vinegar
  • 2 tablespoon(s) water
  • 1 tablespoon(s) fresh ginger chopped
  • 1 tablespoon(s) celery chopped
  • 1 tablespoon(s) soy sauce
  • 1 1/2 teaspoon(s) tomato paste
  • 1 1/2 teaspoon(s) sugar
  • 1 teaspoon(s) lemon juice
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 9 cup(s) iceberg lettuce chopped
  • 1 1/2 cup(s) cucumber halved lengthwise and thinly sliced
  • 3/4 cup(s) carrot shredded
  • 3/4 cup(s) celery chopped
  • 1/3 cup(s) onion chopped
  • 12 cherry tomatoes halved
Nutrition
185
9% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

21% 14

Saturated

12% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 5

Carbs

5% 14

Carbs (net)

- 11

Fiber

15% 4

Sugars

- 9

Sugars, added

- 2

Protein

6% 3

Cholesterol

- 0

Sodium

13% 323

Calcium

6% 58

Magnesium

7% 31

Potassium

12% 551

Iron

6% 1

Zinc

5% 1

Phosphorus

11% 75

Vitamin A

28% 250

Vitamin C

17% 16

Thiamin (B1)

9% 0

Riboflavin (B2)

7% 0

Niacin (B3)

6% 1

Vitamin B6

15% 0

Folate equivalent (total)

16% 64

Folate (food)

- 64

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

19% 3

Vitamin K

42% 50

Sugar alcohols

- 0

Water

- 284
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