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Spicy Thai Veggie Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1832
Energy (kCal)227.4826
Carbohydrates (g)55.5272
Total fats (g)0.3216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Julianne first 4 items (veggies)set aside in glass bowl. Then finely slice chilies and add to veggies. | 2. In separate bowl combine remainder of ingredients and bring to boil. Remove from heat and when warm, not hot, add to veggies. | 3. Allow to sit for 20 minutes then taste for more spices. Although flavor will not be set it will give an idea if you want more of anything. | 4. Pour mixture in sealable glass jar and refrigerate for at least 4 hours. Overnight is better. | 5. Serve salad cold with anything. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 2 - - - -
    red onion 1 - - - -
    carrot 2 50.02 11.6876 1.1346 0.2928
    red pepper 1 sweet 1.25 0.2753 0.0584 0.0138
    lime zest 1 teaspoon - - - -
    lime juice 1 1/4 1/4 4.7266 1.5919 0.0794 0.0132
    bird chile 4 - - - -
    fish sauce 1 tablespoon 6.3 0.6552 0.9108 0.0018
    rice wine vinegar 1/2 cup - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0

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



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