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Jicama-Cucumber Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1818
Energy (kCal)415.6525
Carbohydrates (g)14.1228
Total fats (g)40.6442
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pare jicama, cut lengthwise into 8 wedges. | 2. Cut wedges crosswise into 1/8 inch thick slices. | 3. Cut cucumber lengthwise in half. | 4. Scoop out and discard seeds. | 5. Slice cucumber into 1/8 inch thick slices. | 6. Combine jicama, cucumber, and onion in large bowl, toss lightly to mix. | 7. Combine lime juice, peel, garlic,salt,and chili in samll bowl. | 8. Gradually add oil, whisking continuously, until dressing is thoroughly blended. | 9. Pour dressing over salad. | 10. Toss lightly to coat. | 11. Cover and refrigerate 1 to 2 hours to blend flavors. | 12. Serve in a letture-lined salad bowl. | 13. Garnish with red onion slivers and lime wedges if desires. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jicama 1 45.6 10.584000000000001 0.8640000000000001 0.10800000000000001
    cucumber 1 unpared - - - -
    red onion 1/2 cup slivered mild - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    lime peel 1/2 teaspoon grated - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1/4 teaspoon - - - -
    arbol chile 1/8 teaspoon crumbled - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5

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



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