1. 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.
|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (2%)|
|Amt Per Serving||% DV|
|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 %|
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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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