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Picture of Vedge's Sea Bean Salad with Daikon and Cucumber
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1551 kcal 78 %
  • Fat 64 g 99 %
  • Saturated 8 g 38 %
  • Carbs 191 g 64 %
  • Fiber 48 g 191 %
  • Protein 67 g 134 %
  • Cholesterol 0 mg 0 %
  • Sodium 2162 mg 90 %
  • Calcium 932 mg 93 %
  • Magnesium 653 mg 155 %
  • Potassium 6300 mg 134 %
  • Iron 31 mg 170 %
  • Zinc 12 mg 105 %
  • Phosphorus 1083 mg 155 %
  • Vitamin A 61 µg 7 %
  • Vitamin C 122 mg 135 %
  • Thiamin (B1) 1 mg 117 %
  • Riboflavin (B2) 1 mg 59 %
  • Niacin (B3) 5 mg 30 %
  • Vitamin B6 1 mg 106 %
  • Folate equivalent (total) 1098 µg 275 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 6 mg 42 %
  • Vitamin K 261 µg 217 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vedge's Sea Bean Salad with Daikon and Cucumber

Ingredients

  • 2 large cucumbers, peeled (about 1 1/2 pounds)
  • 1 large daikon radish, peeled
  • 4 scallions
  • 1/2 pound sea beans, ends trimmed
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tamari
  • 2 teaspoons black sesame seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon sugar
  • 2 fresh shiso leaves, finely chopped

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