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Sunflower Crunch Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.8846
Energy (kCal)568.0465
Carbohydrates (g)80.1523
Total fats (g)22.0468
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix cabbage, carrot, and onions. Split approximately in half. | 2. Sprinkle salt, sugar, oil and vinegars over one half of vegetables. Stir well to coat. | 3. Chill both the dressed and undressed salads for at least 30 minutes. The dressed salad should wilt and collect some liquid at the bottom of the bowl. | 4. Mix the halves back together. Add sunflower seeds and chow mein noodles. | 5. Serve immediately to retain crunch. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 shredded 22.25 5.162000000000001 1.1392 0.08900000000000001
    carrot 1 grated 25.01 5.8438 0.5673 0.1464
    green onion 4 chopped 76.68 16.3016 2.7548 1.3348
    salt 1/4 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    extra virgin olive oil 1/4 cup - - - -
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    sunflower seed 1/2 cup 134.32 4.6 4.7794 11.8358
    chow mein noodle 1 cup raw 266.0 40.768 4.5416 8.6408

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



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