PICKLED RED ONIONS: Bring 4-6 cups of water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Blanch carrot strips in same manner. Toss with vinegar, cilantro, chile, Splenda, salt and pepper. Allow to marinate at least 30 minutes (1 hour is better).
Serve with grilled meats such as Poc-Chuc, Barbacoa, Cabrito, or Jerked Chicken.
Each (app 1/4 cup) serving contains an estimated:
Cals: 28, FatCals: 0, TotFat: 0g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 82mg, K: 157mg
TotCarbs: 7g, Fiber: 2g, Sugars: 4g
NetCarbs: 5g, Protein: 1g
This was wonderful with grilled port steak and later with tortilla chips.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 16|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 19mg||1 %|
|Potassium 208.8mg||5 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 10.9g|
|Protein 1.1g||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: 55
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