Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
174
Calories
2g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- 5 young carrots
- 1 garlic clove, finely minced
- 1/4 cup fresh-queezed Lemon Juice
- 1 tablespoon finely minced fresh cilantro
- salt
- finely ground Black Pepper, to taste
- 1 tablespoon Vegetable Oil
Directions
1
4 servings
2
20 minutes
3
Peel and grate carrots.
4
Combine all ingredients in serving bowl.
5
Sere cold.
6
Category:Chilian Recipes
7
Category:Chilian Salads
8
Category:Chilian Vegetarian
Recipe sourced from
fandom