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Vegan Carrot Broccoli and Bean Shoot Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.2143
Energy (kCal)626.2452
Carbohydrates (g)61.2707
Total fats (g)42.6768
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss all of the vegetables together with the cilantro. | 2. Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined. | 3. Then stir in the garlic and chilli. | 4. Pour the dressing over the salad and season to taste. | 5. Garnish with sesame seeds or chopped raw nuts if desired. YUM! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 3 cups shredded 157.44 36.7872 3.5712 0.9216
    broccoli 2 cups julienned 61.88 12.0848 5.1324 0.6734
    mung bean sprout 2 cups - - - -
    cucumber 1 peeled seeded julienned - - - -
    cilantro 2 cups chopped 7.36 1.1744 0.6816 0.1664
    green onion 1 bunch sliced - - - -
    lime juice 1/2 cup squeezed 30.25 10.1882 0.5082 0.0847
    sesame oil 3 tablespoons pressed 360.67199999999997 0.0 0.0 40.8
    agave nectar 2 tablespoons - - - -
    apple cider vinegar 1 tablespoon - - - -
    tamari 2 teaspoons 7.2 0.6684 1.2612 0.012
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    sea salt 1/2 teaspoon - - - -
    serrano pepper heat 2 tablespoons minced - - - -
    garlic 3 -4 teaspoons minced 0.0 0.0 0.0 0.0

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



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