Ingredients For Vietnamese-Style Carrot Salad Recipe
1 Medium seedless cucumber, halved lengthwise and thinly sliced
1 Fresh serrano pepper, thinly sliced
1 cup Rice vinegar
2 tablespoon Packed brown sugar
0.5 teaspoon Kosher salt
1 pound Carrots, peeled and very thinly sliced
0.25 cup Olive oil
6 cup Coarsely shredded napa cabbage
12 ounce Cooked pork loin, thinly sliced
1 cup Cilantro leaves
0.33000000000000007 cup Peanuts, chopped
Toasted bread
Nutrition value
433
calories per serving
18 g Fat24 g Protein41 g Carbs11 g FiberOther
Current Totals
18 g Fat
24 g Protein
41 g Carbs
11 g Fiber
MacroNutrients
Carbs
41 g
Protein
24 g
Fiber
11 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
340 mg
Iron
10 mg
Vitamin A
3159 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
143 mcg
Vitamin B12
2 mcg
Vitamin C
74 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
156 mg
Manganese
3 mg
Phosphorus
329 mg
Selenium
24 mcg
Zinc
3 mg
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
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