Cut the vegetables at home, make the dressing then toss everything together when you are ready to eat. use a handheld slicer like a mandolin or a benriner to make cutting the vegetables easier
1. Put cut vegetables in a large resealable plastic bag. Keep chilled, up to 2 days.
2. Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder and chile flakes in a small resealable plastic bag or container, keep chilled up to 2 days.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 97 | ||
Calories from Fat: 61 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 28.6mg | 1 % | |
Potassium 252.7mg | 7 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 6.7g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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