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Jicama Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1974
Energy (kCal)57.945
Carbohydrates (g)14.1967
Total fats (g)0.1458
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pare the Jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8" slices. | 2. Cut cucumber lengthwise and scoop out the seeds. | 3. Cut halves crosswise into 1/8"slices. | 4. Combine Jicama, Cucumber And Onion in a large bowl. | 5. Toss lightly. | 6. Mix lime juice, lime rind,garlic, salt, and chili in a small bowl. | 7. Gradually add oil continuously whisking until thoroughly blended. | 8. Pour dressing over Jicama mixture, toss lightly to evenly coat the salad. | 9. Refrigerate 1-2 hours , covered, to blend the flavors. | 10. Just before serving line a shallow salad bowl with the lettuce leaves and spoon salad on top. | ---------------------------------------------------------------------------
    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 unpeeled - - - -
    red onion 1/2 cup slivered - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    lime 1/2 teaspoon grated rind - - - -
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    salt 1/4 teaspoon - - - -
    chili 1/4 teaspoon 0.3125 0.0739 0.0156 0.0016
    lite olive oil 3 tablespoons - - - -
    green leaf lettuce - - - -

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



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