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Jicama, Radish and Mango Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1247
Energy (kCal)645.051
Carbohydrates (g)69.0208
Total fats (g)41.6309
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot. | 2. Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom. | 3. Make matchstick size pieces out of the jicama and toss with remaining lime juice. | 4. Just before serving, add jicama, radishes, and mango in bowl with the dressing. | 5. Toss well to coat. | 6. Line a serving platter with lettuce leaves, if desired, and pile salad in center. | 7. Sprinkle with parsley and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    lime juice 1 teaspoon 7.5625 2.5469999999999997 0.127 0.0212
    dijon mustard 1 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    shallot 1 minced - - - -
    jicama 1 pound 172.3653 40.0069 3.2659 0.4082
    radish 8 sliced 5.76 1.224 0.2448 0.036000000000000004
    mango 1 diced 99.0 24.717 1.3530000000000002 0.627
    boston lettuce leaf - - - -
    parsley 2 teaspoons chopped 0.9 0.1582 0.0743 0.0198

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



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