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Persian Cucumber Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7208
Energy (kCal)335.0322
Carbohydrates (g)23.8316
Total fats (g)27.4196
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel 4 long strips, one from each side of the cuke (leave the rest of the green for color), slice the cuke very thinly Place the rounds on a plate and salt lightly. | 2. Let stand for 30 minutes. | 3. Drain off the liquid and pat the cuke dry with a paper. | 4. Mix cuke with yogurt. | 5. Combine remaining ingredients and stir into the cucumber/yogurt. | 6. Chill and serve on lettuce leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    english cucumber 1 - - - -
    salt - - - -
    nonfat plain yogurt 1 cup - - - -
    raisin 2 tablespoons 62.2875 16.401 0.6992 0.0949
    water 2 tablespoons 0.0 0.0 0.0 0.0
    walnut 2 tablespoons chopped 240.44799999999998 0.0 0.0 27.2
    onion 1 minced 28.0 6.537999999999999 0.77 0.07
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416
    basil 1 pinch dried 0.0127 0.0015 0.0017 0.0004
    lettuce - - - -

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



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