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Fennel and Carrot Slaw With Olive Dressing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.0838
Energy (kCal)280.8475
Carbohydrates (g)65.3392
Total fats (g)1.5726
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop enough fennel fronds to measure 3 tablespoons and reserve. | 2. Discard remaining fronds and stalks. | 3. Cut bulbs into thin matchsticks and toss with carrots in a bowl. | 4. Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables. | 5. Chill, covered, at least 30 minutes (for flavors to develop). | 6. Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw. | 7. Cooks' note: Slaw, without fronds, tomatoes, and parsley, can be chilled up to 4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 2 - - - -
    carrot 5 grated 262.4 61.312 5.952000000000001 1.536
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    extra virgin olive oil 3 tablespoons - - - -
    green olive 1/4 cup pitted chopped - - - -
    chilies 3/4 teaspoon 1.0125 0.2501 0.0 0.0
    sun tomato oil 6 sun-dried drained sliced packed - - - -
    flat leaf parsley 2 tablespoons chopped - - - -

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



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