Always check the labels of the products you use.
Method
- 1
Wilt the carrots. Toss the carrots with the sugar and salt and leave 15 min until slightly softened.
- 2
Whisk. Whisk the olive oil, rice vinegar, yellow mustard, sesame oil and pepper in a large bowl.
- 3
Combine. Spin the carrots briefly to remove their liquid, then add them to the dressing with the pear, radishes and spring onion. Toss and serve straight away.
Storage
Best eaten on the day it is made. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.8 g saturated fat per 100 g, 6.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- High fibre: 3.9 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 160 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.1 g per serving
6.2 % of the 50 g daily maximum · 12.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- salad spinner
- whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 165 kcal |
| Protein | 3.3 g |
| Carbohydrate | 21.7 g |
| of which sugars | 12.3 g |
| of which free sugars | 3.1 g |
| Fat | 8.5 g |
| of which saturates | 1.2 g |
| Fibre | 6.5 g |
| Salt | 1.55 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
