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Korean Carrot and Cucumber Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.6611
Energy (kCal)299.8585
Carbohydrates (g)22.2155
Total fats (g)21.4168
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 7 ingredients in a large bowl, stirring well with a whisk. | 2. Add cucumbers and carrots and toss to coat. | 3. Sprinkle with sesame seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 3 tablespoons low sodium 25.44 2.3664 3.9072 0.2736
    rice vinegar 2 tablespoons - - - -
    splenda granular 1 teaspoon - - - -
    canola oil 2 teaspoons 79.56 0.0 0.0 9.0
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    red pepper 1/4 teaspoon ground 0.3125 0.0688 0.0146 0.0034
    cucumber 2 cups chopped seeded 31.92 5.7456 1.5694 0.4256
    carrot 1 52.48 12.2624 1.1904 0.3072
    sesame seed 1 teaspoon toasted 28.5 1.3095 0.8905 2.4

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



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