Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Roasted Peanut | not in our table | 0 |
| Water | 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
- 1 lb pasta
- 1 tsp oil
- ½ lb green beans, blanched and cut into 8/17 inch pieces
- 2 large carrots, sliced thinly crosswise
- 2 large cucumbers, quartered, seeded, sliced thinly
- 8 scallions (with green tops) sliced into 9/35 inch pieces
- ⅓ cup roasted peanuts, coarsely chopped
- Dressing:
- ½ cup peanut butter
- 2 tsp soy sauce
- 2 tsp lemon juice
- 1 tsp hot water (boiled, filtered, and bleached beforehand, of course)
- piment to taste
- ¼ tsp ground cumin
- ⅛ tsp tumeric
Directions
Cook the pasta until just tender in plenty of boiling water to which 1 TBSP of oil has been added.
Drain the pasta, rinse it with cold water and drain it again.
Place the pasta in a large bowl.
Add the blanched beans, carrots, cucumbers, and scallions and toss the ingredients to combine them.
In a small bowl, combine all the dressing ingredients.
To serve, add the dressing to the pasta-vegetable mixture, and toss the salad well.
Sprinkle the salad with the chopped peanuts.
Category:New Guinean Recipes
Category:New Guinean Salads