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Nuoc Cham with Shredded Carrots & Daikon

Submitted by nanabellefeuille

YIELD

4 servings

PREP

20 min

COOK

5 min

READY

30 min

Ingredients

2

SMALL GARLIC CLOVES
crushed *

1

SMALL RED CHILI PEPPERS *

2

TABLESPOONS SUGAR

2

TABLESPOONS LIME JUICE

¼

CUP RICE VINEGAR

1

SMALL CARROTS
shredded

1

SMALL DAIKON (CHINESE ICICLE RADISH) *

1

TEASPOON SUGAR

1

LARGE BOSTON LETTUCE *

1

BUNCH SCALLIONS, SPRING OR GREEN ONIONS
cut up *

1

CUP CILANTRO

1

CUP MINT LEAVES *

1

CUP BASIL *

4

OUNCES MUNG BEAN SPROUTS

Directions

Combine the garlic, chile and sugar in a mortar and pound with a pestle to a fine paste.

Add the lime juice, vinegar, fish sauce and ¼ cup water.

Stir to blend.

Toss the carrot and daikon shreds with the sugar in a small bowl.

Let stand 15 minutes to soften the vegetables.

Add the Nuoc Cham to the softened vegetables and stir.

On a large platter, decoratively arrange the vegetable ingredients in separate groups.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 47g (1.7 oz)

Amount per Serving

Calories 58 6% of calories from fat

% Daily Value *

Total Fat 0g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 29mg 1%

Total Carbohydrate 4g 4%

Dietary Fiber 2g 8%

Sugars g

Protein 3g

Vitamin A 46% • Vitamin C 38%

Calcium 4% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium