Directions:
- Heat a small skillet until warm.
- Add the oil, heat until warm.
- Add the jalapeno and garlic.
- Cook over medium heat, stirring, until fragrant, about 5 minutes.
- Remove the skillet from the heat and add the sugar, stirring until dissolved.
- Transfer to a bowl large enough to hold all the carrots and let the jalopeno mixture cool.
- Add the carrots, coriander, lime juice, fish sauce and scallion to the jalapeno mixture.
- Mix well.
- Store in the refrigerator for up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.14 Kcal (453 kJ) | ||
| Calories from fat | 61.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Sodium | 276.17mg | 12% | |
| Potassium | 230.5mg | 5% | |
| Total Carbs | 12.04g | 4% | |
| Sugars | 7.18g | 29% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 126.63 Kcal (530 kJ) | ||
| Calories from fat | 72.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 11% | |
|---|---|---|---|
| Sodium | 323.39mg | 12% | |
| Potassium | 269.91mg | 5% | |
| Total Carbs | 14.09g | 4% | |
| Sugars | 8.41g | 29% | |
| Dietary Fiber | 2.33g | 8% | |
| Protein | 1.28g | 2% | |
| Vitamin C | 11.6mg | 16% | |
| Vitamin A | 0.7mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 37.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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