From Vegetarian Cooking for Everyone
Peel and dice the carrots, then toss with the salsa. Taste for salt. Serve chilled or at room temperature, garnished with the mint and olives.
For Cilantro Salsa
For a creamy sauce, coarsely chop the chile, cilantro, mint, and garlic, then puree in a food processor with 1/4 cup water and the oil. Add the lime juice, cumn, coriander, and salt. Taste and correct the spices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 65 | ||
Calories from Fat: 5 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.4mg | 3 % | |
Potassium 487.4mg | 13 % | |
Total Carbohydrate 15.3g | 4 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 10.3g | ||
Protein 2g | 3 % | |
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: 65
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