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Broccoli Asian Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4029
Energy (kCal)200.272
Carbohydrates (g)36.0203
Total fats (g)5.3916
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Cut the florettes from the bunch and then slice thinly making flat sections. | 2. 2. Slice the onion very thinly and separate. | 3. 3. Peel the carrot and then use the peeler to shave thin slices from the carrot. | 4. 4. Thinly slice the red bell pepper. | 5. 5. Mix all vegetables in a bowl. | 6. 6. Take the rest of the ingredients and mix in a separate bowl. You may need to adjust the sourness with a little sugar to taste. You may use sugar substitute. Use low fat all natural peanut butter to reduce the fat content of this recipe. | 7. 7. Garnish with cilantro. Flavor improves with sitting in the fridge overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head broccoli 2 - - - -
    red onion 1/2 sliced 32.0 7.472 0.88 0.08
    carrot 1 29.52 6.8976 0.6696 0.1728
    red bell pepper 1 - - - -
    rice wine vinegar 1/4 cup - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    hoisin sauce 1 tablespoon 35.2 7.0528 0.5296 0.5424
    natural peanut butter 1 teaspoon - - - -
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5
    ginger powder 1/4 teaspoon - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    cilantro 1 tablespoon 0.23 0.0367 0.0213 0.0052

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



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