RecipeDB

Cooking in progress....

Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.232
Energy (kCal)589.27
Carbohydrates (g)59.3835
Total fats (g)41.046
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan, simmer pineapple juice over low heat, until reduced. | 2. to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,. | 3. chayote and the Chile. Toss with pineapple. Whisk the remaining. | 4. ingredients with the pineapple juice and pour over vegetables, mix well. | 5. Serve immediately or refrigerate, covered up to 4 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple juice 1/2 cup 66.25 16.0875 0.45 0.15
    cucumber 1 halved - - - -
    chayote 1 peeled pitted halved - - - -
    pineapple 2 cups diced 165.0 43.29600000000001 1.7819999999999998 0.396
    poblano pepper 4 roasted peeled - - - -
    dijon mustard 1 tablespoon - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    salt black pepper ground - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition