Try this Vietnamese Lotus Stem Salad recipe, or contribute your own.
Suggest a better description1. Combine carrot and white radish in the vinegar seasoning, soak for at least 1 hour or more
2. Mix lotus stems, pickled carrot and white radish, prawns, red onion and some Vietnamese mints in a salad bowl.
3. Prepare dressing in a separate bowl and drizzle over salad.
4. Garnish with remainder of Vietnamese mints, coriander, fried shallots, peanuts and chilli before Serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (419g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 745 | ||
Calories from Fat: 17 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 792.7mg | 27 % | |
Potassium 477.1mg | 13 % | |
Total Carbohydrate 185.8g | 55 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 182.1g | ||
Protein 3.2g | 5 % | |
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: 745
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