Try this Vietnamese Dressing recipe, or contribute your own.
Suggest a better descriptionFinely shred the chili peppers. Combine all ingredients in a bowl and stir to dissolve the sugar. Refrigerated in a covered container, the dressing will keep up to a week. Makes about 1 1/2 cups. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: Asian Noodles - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (695g) | ||
Recipe Makes: 1 | ||
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Calories: 967 | ||
Calories from Fat: 5 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 16689.8mg | 576 % | |
Potassium 995.1mg | 26 % | |
Total Carbohydrate 228.3g | 67 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 226.6g | ||
Protein 13.8g | 20 % | |
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: 967
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