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Zucchini (Mock Green Papaya) Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.5701
Energy (kCal)275.2
Carbohydrates (g)41.6904
Total fats (g)10.1493
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl whisk together dressing ingredients until sugar is dissolved. | 2. Add zucchini, carrot, and cilantro to dressing, tossing well. | 3. Salad may be made 2 hours ahead and chilled, covered. | 4. Bring salad to room temperature before serving. | 5. Serve salad sprinkled with peanuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 1 minced - - - -
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    fish sauce 1 1/2 1/2 9.45 0.9828 1.3662 0.0027
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    red chile 1 tsp chopped - - - -
    zucchini 2 cups shredded 42.16 7.7128 3.0008 0.7936
    carrot 1 shredded 52.48 12.2624 1.1904 0.3072
    cilantro leaf 1/3 cup 1.2267 0.1957 0.1136 0.0277
    peanut 2 tablespoons roasted crushed 103.4775 2.9437 4.7085 8.9863

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



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