Directions:
- In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.
- In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.
- In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.45 Kcal (982 kJ) | ||
| Calories from fat | 21.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 4% | |
|---|---|---|---|
| Sodium | 1279.37mg | 53% | |
| Potassium | 872.43mg | 19% | |
| Total Carbs | 39.26g | 13% | |
| Sugars | 22.93g | 92% | |
| Dietary Fiber | 7.26g | 29% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 1.2mg | 42% | |
| Iron | 5.1mg | 28% | |
| Calcium | 162.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 45.66 Kcal (191 kJ) | ||
| Calories from fat | 4.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 4% | |
|---|---|---|---|
| Sodium | 249.17mg | 53% | |
| Potassium | 169.91mg | 19% | |
| Total Carbs | 7.65g | 13% | |
| Sugars | 4.46g | 92% | |
| Dietary Fiber | 1.41g | 29% | |
| Protein | 0.63g | 6% | |
| Vitamin C | 1.9mg | 16% | |
| Vitamin A | 0.2mg | 42% | |
| Iron | 1mg | 28% | |
| Calcium | 31.6mg | 16% | |
* 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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