Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
323
Calories
10g
Protein
15g
Fat
44g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Orange Juice | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups grated carrots
- Chili Vinaigrette
- 1/4 cup rice vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1 tablespoon Oragne peel granules
- 1 tablespoon chopped cilantro (Fresh cilantro is preferable )
- 3 tablespoons pure maple syrup
- 1/4 teaspoon red chilli flakes
- 1 cup chopped peanuts
- Finely chopped fresh mint, for garnish
- =
Directions
1
Using a food processor, blend all the vinaigrette ingredients.
2
Add the chili flakes last, adding them a little at a time to taste.
3
Wash the carrots with a brush and grate into a large bowl.
4
Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week.
5
Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint
Recipe sourced from
fandom