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Indian-Spiced Carrot Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2886
Energy (kCal)1092.683
Carbohydrates (g)54.9748
Total fats (g)97.5644
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the sultanas in a small bowl and cover with boiling water. Soak for 20 minutes or until nicely plumped. | 2. Meanwhile, toast the cumin seeds and sesame seeds in a dry frying pan for 1-2 minutes until golden. Leave to cool slightly, then add to a large serving bowl with the grated carrots. | 3. Add the remaining ingredients and toss to combine. Season well, then cover and leave at room temperature for 30 minutes to allow the flavours to mingle, before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sultana 30 - - - -
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    sesame seed 1 tablespoon 85.5 3.9285 2.6715 7.2
    carrot 4 209.92 49.0496 4.7616 1.2288
    oil 3 tablespoons 336.384 0.0 0.1075 38.2003
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    lemon juice - - - -
    almond 50 g 442.0 0.0 0.0 50.0
    parsley - - - -

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



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