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Thai Vegetable Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9309
Energy (kCal)73.3226
Carbohydrates (g)14.3909
Total fats (g)0.5813
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam the squash until just tender (or use another method), allow to cool; set aside. | 2. Chop the roasted bell peppers and place them in a food processor or blender with the garlic, hot pepper flakes, chiles, soy sauce, balsamic, sugar, and lime juice. | 3. Pulse or process until mixture becomes pasty. | 4. Toss the squash with the green onions, cabbage, basil, cilantro, and mint; add the dressing and toss. | 5. Place servings on salad plates (or a platter), chilling until ready to eat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow squash 2 - - - -
    red bell pepper 2 roasted peeled - - - -
    garlic 6 cloves chopped 26.82 5.9508 1.1448 0.09
    red pepper flake 1 teaspoon - - - -
    thai red chili pepper 1 -3 chopped - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    vegan sugar 3 -4 tablespoons - - - -
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053
    green onion 6 tablespoons sliced 9.72 2.0664 0.3492 0.1692
    green cabbage 1/2 shredded - - - -
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    mint 1/4 cup chopped 10.032 1.9175 0.7501 0.1664

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



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