Broccoli Asian Salad

1. 1. Cut the florettes from the bunch and then slice thinly making flat sections.

2. 2. Slice the onion very thinly and separate.

3. 3. Peel the carrot and then use the peeler to shave thin slices from the carrot.

4. 4. Thinly slice the red bell pepper.

5. 5. Mix all vegetables in a bowl.

6. 6. Take the rest of the ingredients and mix in a separate bowl. You may need to adjust the sourness with a little sugar to taste. You may use sugar substitute. Use low fat all natural peanut butter to reduce the fat content of this recipe.

7. 7. Garnish with cilantro. Flavor improves with sitting in the fridge overnight.

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Nutrient	Quantity
Total fats	5.3916 g
Protein	3.4029 g
Carbohydrates	36.0203 g
Energy	200.272 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0507 g
Water	154.2438 g
Aspartic acid	0.3246 g
Calcium, Ca	54.886 mg
Lutein + zeaxanthin	203.37 g
Fiber, total dietary	3.98 g
Carotene, beta	6005.94 g
Niacin	1.3503 mg
Vitamin A, RAE	604.57 g
Arginine	0.2228 g
Riboflavin	0.1261 mg
Tocopherol, beta	0.0072 mg
Fatty acids, total saturated 20:1	0.009 g
Glutamic acid	0.7225 g
Stigmasterol	0.03 mg
Sodium, Na	1191.034 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0104 g
Total lipid (fat)	5.3916 g
Manganese, Mn	0.4203 mg
Fructose	1.428 g
Proline	0.1274 g
Fatty acids, total saturated 16:0	0.5212 g
Sucrose	17.081 g
Choline, total	15.561 mg
Sugars, total	24.9273 g
Serine	0.1178 g
Fatty acids, total saturated 18:0	0.2489 g
Vitamin B-6	0.2305 mg
Selenium, Se	0.849 g
Ash	4.247 g
Fatty acids, total saturated 18:1 undifferentiated	1.9571 g
Pantothenic acid	0.3591 mg
Phenylalanine	0.1204 g
Beta-sitosterol	0.02 mg
Copper, Cu	0.0945 mg
Betaine	5.136 mg
Thiamin	0.0909 mg
Methionine	0.0315 g
Iron, Fe	0.8464 mg
Carbohydrate, by difference	36.0203 g
Phosphorus, P	81.658 mg
Folate, total	35.42 g
Lycopene	0.72 g
Alanine	0.1452 g
Cholesterol	0.48 mg
Valine	0.1196 g
Fatty acids, total saturated 18:2 undifferentiated	2.2333 g
Glycine	0.1013 g
Carotene, alpha	2503.8 g
Glucose (dextrose)	2.0488 g
Fatty acids, total saturated 14:0	0.0032 g
Zinc, Zn	0.5083 mg
Isoleucine	0.1175 g
Fatty acids, total polyunsaturated	2.2885 g
Leucine	0.1793 g
Tocotrienol, alpha	0.0392 mg
Vitamin A, IU	12098.36 IU
Folate, DFE	35.42 g
Tryptophan	0.0352 g
Vitamin C, total ascorbic acid	10.502 mg
Phytosterols	50.975 mg
Starch	1.0296 g
Tyrosine	0.0812 g
Vitamin K (phylloquinone)	13.616 g
Fatty acids, total saturated	0.8019 g
Histidine	0.0678 g
Fatty acids, total monounsaturated	1.978 g
Threonine	0.1977 g
Folate, food	35.42 g
Cryptoxanthin, beta	2.02 g
Vitamin E (alpha-tocopherol)	0.624 mg
Magnesium, Mg	32.856 mg
Lysine	0.1649 g
Potassium, K	445.052 mg
Cystine	0.0819 g
Fluoride, F	3.184 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Carrot	1	29.52	6.8976	0.1728
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Red bell pepper	1	0	0	0
Hoisin sauce	1 tablespoon	35.2	7.0528	0.5424
sesame oil	1 teaspoon	39.78	0	4.5
cilantro	1 tablespoon	0.23	0.0367	0.0052
ginger powder	0.25 teaspoon	0	0	0
rice wine vinegar	0.25 cup	0	0	0
red onion	0.5	32	7.472	0.08
head broccoli	2	0	0	0
natural peanut butter	1 teaspoon	0	0	0