Warm Carrot Salad

1. Halve chili lengthways and remove seeds.

2. Finely chop roots from bunch of coriander, reserve leaves.

3. Mix roots, chilli,garlic and ginger in bowl.

4. Add oil, lemon juice and sesame oil.

5. Peel and slice carrots, place in pot.

6. Cover with cold water, bring to boil, simmer 15 minutes.

7. Drain and add to the dressing.

8. Toss well and serve.

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Nutrient	Quantity
Total fats	77.287 g
Protein	2.3099 g
Carbohydrates	25.7217 g
Energy	781.2433 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5804 g
Water	237.0073 g
Aspartic acid	0.3976 g
Calcium, Ca	70.094 mg
Lutein + zeaxanthin	480.68 g
Fiber, total dietary	5.8756 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	15163.0113 g
Niacin	2.2192 mg
Vitamin A, RAE	1528.122 g
Arginine	0.192 g
Riboflavin	0.1244 mg
Tocopherol, beta	0.0975 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0153 g
Fatty acids, total saturated 20:1	0.2329 g
Glutamic acid	0.6982 g
Sodium, Na	129.4953 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9176 g
Total lipid (fat)	77.287 g
Manganese, Mn	1.4703 mg
Fructose	1.9653 g
Proline	0.1108 g
Fatty acids, total saturated 16:0	8.6238 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0098 g
Sucrose	6.9266 g
Choline, total	21.9602 mg
Sugars, total	10.8458 g
Serine	0.1078 g
Fatty acids, total saturated 10:0	0.0725 g
Fatty acids, total saturated 18:0	1.6374 g
Vitamin B-6	0.3124 mg
Selenium, Se	2.2731 g
Ash	2.1338 g
Fatty acids, total saturated 18:1 undifferentiated	53.1204 g
Pantothenic acid	0.6233 mg
Phenylalanine	0.1228 g
Copper, Cu	0.1126 mg
Betaine	0.9264 mg
Thiamin	0.142 mg
Methionine	0.0398 g
Iron, Fe	1.7301 mg
Carbohydrate, by difference	25.7217 g
Phosphorus, P	76.6047 mg
Folate, total	51.5047 g
Dihydrophylloquinone	0.0864 g
Tocopherol, gamma	0.706 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0013 g
Lycopene	1.83 g
Alanine	0.2166 g
Valine	0.1411 g
Fatty acids, total saturated 18:2 undifferentiated	9.1328 g
Glycine	0.1039 g
Carotene, alpha	6362.91 g
Glucose (dextrose)	1.9288 g
Fatty acids, total saturated 14:0	0.0032 g
Zinc, Zn	0.6109 mg
Isoleucine	0.1532 g
Fatty acids, total saturated 12:0	0.0032 g
Fatty acids, total polyunsaturated	9.7177 g
Fatty acids, total saturated 14:1	0.0028 g
Fatty acids, total polyunsaturated 17:1	0.0906 g
Leucine	0.2052 g
Tocotrienol, alpha	0.0183 mg
Vitamin A, IU	30577.94 IU
Folate, DFE	51.5047 g
Tryptophan	0.0275 g
Vitamin C, total ascorbic acid	42.2982 mg
Phytosterols	201.033 mg
Galactose	0.0068 g
Fatty acids, total polyunsaturated 18:1 c	0.0162 g
Fatty acids, total saturated 20:0	0.2981 g
Fatty acids, total saturated 6:0	0.001 g
Starch	2.6169 g
Tyrosine	0.0874 g
Vitamin K (phylloquinone)	68.1408 g
Fatty acids, total saturated	10.7746 g
Histidine	0.0804 g
Fatty acids, total monounsaturated	54.3661 g
Threonine	0.3599 g
Folate, food	51.5047 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	3.2533 g
Vitamin E (alpha-tocopherol)	11.7248 mg
Magnesium, Mg	34.544 mg
Lysine	0.1935 g
Potassium, K	717.6133 mg
Cystine	0.1555 g
Fluoride, F	5.856 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	2 teaspoons	12.06	2.5783	0.1526
Lemon juice	0.33 cup	17.8933	5.612	0.1952
Olive oil	0.33 cup	636.48	0	72
Carrot	3	75.03	17.5314	0.4392
Red Chili	1 long	0	0	0
sesame oil	1 teaspoon	39.78	0	4.5
Coriander	1 bunch	0	0	0
Garlic Clove	2	0	0	0