RECIPE DETAILS
Item ID: 1951850
Serving Description: 0.5 Cup
HACCP Process Category:
#1 - No Cook
Food Category: Vegetables
Attributes: Vegan, Salads, Vegetarian, Gluten Free
Allergens: Soy
RECIPE DETAILS
Item ID: 1951850
Serving Description: 0.5 Cup
HACCP Process Category:
#1 - No Cook
Food Category: Vegetables
Attributes: Vegan, Salads, Vegetarian, Gluten Free
Allergens: Soy
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Carrot: 83%
-
Cilantro: 84%
Pre-Preparation
-
Thaw edamame under refrigeration at 41°F or less the day before service.
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Wash produce as needed.
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Shred carrots.
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Chop cilantro.
Preparation
-
In one bowl, combine thawed edamame, carrots, cilantro, and crushed red pepper flakes.
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In a second bowl, whisk together white wine vinegar, oil, salt, and pepper to make the dressing.
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Add the dressing to the vegetables and mix well until evenly coated.
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Hold cold until service at 41°F or less.
Serving
Serving size: 1/2 cup (2.4 oz)
Suggested serving utensil: spoodle
Recipe Source: Oakland Unified School District
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 147.09 kcal |
| Total Fat | 11.15 gm |
| Saturated Fat | 1.48 gm |
| Trans Fat | 0.00* gm |
| Sodium | 163.17 mg |
| Carbohydrates | 7.23* gm |
| Fiber | 3.79 gm |
| Sugars | 2.27* gm |
| Added Sugars | 0.00* gm |
