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Russian Radish-Veggie Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.9558
Energy (kCal)517.7433
Carbohydrates (g)66.1113
Total fats (g)27.0113
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Julienne radish and carrot and toss with salt. | 2. Chop red pepper, onion, garlic. The original recipe says to blanch these veggies. I think I would just use them raw. | 3. Make dressing: combine vinegar with oil, sugar, pepper and salt. | 4. Dress salad and blend carefully. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    radish 1 18.56 3.944 0.7888 0.11599999999999999
    carrot 2 104.96 24.5248 2.3808 0.6144
    red pepper 1/4 lb chopped sweet 45.3593 9.9904 2.1205 0.499
    onion 1 1/2 chopped 96.0 22.416 2.64 0.24
    garlic clove 5 minced 22.35 4.959 0.9540000000000001 0.075
    salt - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    sugar - - - -
    red pepper ground 45.3593 9.9904 2.1205 0.499
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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