Crunchy Vegetable Salad

1. In a bowl, mix together the oil, orange juice, mustard paste, salt, lemon juice and white pepper powder.

2. Keep aside and keep refrigerated.

3. Now, prepare to wonderfully lay out this salad.

4. To do so, arrange red cabbage at the bottom of a serving bowl.

5. Next put a layer of green cabbage.

6. The third layer should be that of carrots, radish and capsicum.

7. Top off the salad with a sprinkling of bean sprouts.

8. Refrigerate the salad.

9. Prior to serving, sprinkle roasted crushed peanuts.

10. Shake the dressing very well.

11. Lace the salad with the dressing uniformly.

12. Serve rightaway.

13. Enjoy!

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Nutrient	Quantity
Total fats	45.5284 g
Protein	22.2365 g
Carbohydrates	35.8656 g
Energy	598.44 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.086 g
Water	264.1438 g
Aspartic acid	2.6845 g
Calcium, Ca	205.87 mg
Lutein + zeaxanthin	1546.0125 g
Fiber, total dietary	12.6338 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	13016.8675 g
Niacin	10.6354 mg
Vitamin A, RAE	1266.61 g
Arginine	2.4473 g
Riboflavin	0.3621 mg
Tocopherol, beta	0.0221 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.5105 g
Glutamic acid	4.6097 g
Sodium, Na	270.1875 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1258 g
Total lipid (fat)	45.5284 g
Manganese, Mn	1.8961 mg
Fructose	0.8388 g
Proline	0.9702 g
Fatty acids, total saturated 16:0	4.8545 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	4.4454 g
Choline, total	54.9747 mg
Sugars, total	16.5027 g
Serine	1.057 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.9826 g
Vitamin B-6	0.541 mg
Selenium, Se	6.1547 g
Ash	4.9971 g
Fatty acids, total saturated 18:1 undifferentiated	23.8159 g
Pantothenic acid	1.9802 mg
Phenylalanine	1.1307 g
Copper, Cu	1.0717 mg
Betaine	0.935 mg
Thiamin	0.6971 mg
Methionine	0.2718 g
Iron, Fe	5.8802 mg
Carbohydrate, by difference	35.8656 g
Phosphorus, P	362.735 mg
Folate, total	236.08 g
Tocopherol, gamma	0.0747 mg
Lycopene	1.22 g
Alanine	0.9593 g
Valine	0.932 g
Fatty acids, total saturated 18:2 undifferentiated	12.4295 g
Glycine	1.2603 g
Carotene, alpha	4248.87 g
Glucose (dextrose)	0.8708 g
Fatty acids, total saturated 14:0	0.0194 g
Zinc, Zn	3.0151 mg
Isoleucine	0.7972 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	12.5163 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	1.4296 g
Tocotrienol, alpha	0.0122 mg
Vitamin A, IU	25344.995 IU
Folate, DFE	236.08 g
Tryptophan	0.2253 g
Vitamin C, total ascorbic acid	74.6498 mg
Phytosterols	35.85 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0373 g
Starch	1.7446 g
Tyrosine	0.8609 g
Vitamin K (phylloquinone)	325.5995 g
Fatty acids, total saturated	5.9114 g
Histidine	0.5529 g
Fatty acids, total monounsaturated	24.4632 g
Threonine	0.9332 g
Folate, food	236.08 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Cryptoxanthin, beta	131.585 g
Vitamin E (alpha-tocopherol)	9.3715 mg
Magnesium, Mg	199.92 mg
Lysine	0.8548 g
Potassium, K	1654.9675 mg
Cystine	0.3628 g
Fluoride, F	3.904 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	5 tablespoons	34.875	8.06	0.155
Salt	0	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 teaspoons	79.56	0	9
Carrot	2	50.02	11.6876	0.2928
Mustard paste	1 teaspoon	0	0	0
Red cabbage	0.5	0	0	0
white pepper powder	0	0	0	0
Green	2 cups	16.72	3.2908	0.0988
green bell pepper	2	0	0	0
green cabbage	0.5	0	0	0
peanut	0.5 cup	413.91	11.7749	35.9452
white radish	2	0	0	0