Ingredients for Vietnamese-Style Carrot Salad Recipe
0.17 Medium seedless cucumber, halved lengthwise and thinly sliced
0.17 Fresh serrano pepper, thinly sliced
0.17 cup Rice vinegar
0.33 tablespoon Packed brown sugar
0.08 teaspoon Kosher salt
0.17 pound Carrots, peeled and very thinly sliced
1/25 cup Olive oil
1 cup Coarsely shredded napa cabbage
2 ounce Cooked pork loin, thinly sliced
0.17 cup Cilantro leaves
0.06 cup Peanuts, chopped
As required Toasted bread
Nutrition value
433
calories per serving
18 g Fat24 g Protein41 g Carbs11 g FiberOther
Current Totals
Fat
18g
Protein
24g
Carbs
41g
Fiber
11g
MacroNutrients
Carbs
41g
Protein
24g
Fiber
11g
Fats
Fat
18g
Vitamins & Minerals
Calcium
340mg
Iron
10mg
Vitamin A
3159mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
< 1mg
Vitamin B9
143mcg
Vitamin B12
2mcg
Vitamin C
74mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
156mg
Manganese
3mg
Phosphorus
329mg
Selenium
24mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment