This zoodles recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. Then use the chile-scallion oil as your base and sub your favorite seeds. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 serving (37g) | ||
Recipe Makes: 4 servings | ||
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Calories: 66 | ||
Calories from Fat: 42 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 44mg | 2 % | |
Potassium 130.9mg | 3 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.2g | ||
Protein 2.2g | 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: 66
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