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Crunchy Vegetable Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.2365
Energy (kCal)598.44
Carbohydrates (g)35.8656
Total fats (g)45.5284
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, mix together the oil, orange juice, mustard paste, salt, lemon juice and white pepper powder. | 2. Keep aside and keep refrigerated. | 3. Now, prepare to wonderfully lay out this salad. | 4. To do so, arrange red cabbage at the bottom of a serving bowl. | 5. Next put a layer of green cabbage. | 6. The third layer should be that of carrots, radish and capsicum. | 7. Top off the salad with a sprinkling of bean sprouts. | 8. Refrigerate the salad. | 9. Prior to serving, sprinkle roasted crushed peanuts. | 10. Shake the dressing very well. | 11. Lace the salad with the dressing uniformly. | 12. Serve rightaway. | 13. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red cabbage 1/2 shredded - - - -
    green cabbage 1/2 shredded - - - -
    carrot 2 grated 50.02 11.6876 1.1346 0.2928
    white radish 2 grated - - - -
    green bell pepper 2 de-seeded chopped - - - -
    green 2 cups sprouted blanched 16.72 3.2908 1.672 0.0988
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    orange juice 5 tablespoons 34.875 8.06 0.5425 0.155
    mustard paste 1 teaspoon - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    salt - - - -
    white pepper powder - - - -
    peanut 1/2 cup roasted crushed 413.91 11.7749 18.834 35.9452

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



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