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INGREDIENTS
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4 Servings
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons rice wine vinegar
1 tablespoon canola oil
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon lime zest
1/2-1 small jalapeno, seeded and minced |
salt and pepper
1 seedless cucumber
1 small red bell pepper
1 medium carrot
1/2 small red onion
1-2 tablespoon chopped cilantro (optional)
1/4 cup dry roasted peanuts, chopped |
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METHODS
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1. Whisk the first 7 ingredients (lime juice through jalapeno) in a large bowl.
2. Season with salt and pepper.
3. Trim the ends from the cucumber.
4. Split lengthwise in half.
5. Slice very thinly.
6. Toss into the dressing.
7. Halve the red pepper vertically, core and remove seeds and white membranes.
8. Slice the pepper, horizontally, into very thin strips.
9. Add to the dressing and toss.
10. Peel the carrot and trim off ends.
11. Slice diagonally into very thin slices.
12. Add to the rest of the salad.
13. Peel the onion and cut in half horizontally.
14. Then slice vertically into very thin strips.
15. Add these to the bowl and toss everything together until well mixed.
16. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
17. Transfer to a serving bowl.
18. Sprinkle cilantro (if used) and peanuts over top. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 147
Calories from Fat 96 (65%)
Amount Per Serving %DV
Total Fat 10.7g 16%
Saturated Fat 1.3g 6%
Polyunsat. Fat 3.4g
Monounsat. Fat 5.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 128mg 5%
Potassium 321mg 9%
Total Carbohydrate 11.2g 3% |
Dietary Fiber 2.5g 10%
Sugars 5.0g
Protein 4.3g 8%
Vitamin A 3238mcg 64%
Vitamin B6 0.2mg 8%
Vitamin B12 0.0mcg 0%
Vitamin C 41mg 68%
Vitamin E 2mcg 6%
Calcium 31mg 3%
Magnesium 40mg 10%
Iron 0mg 4% |
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