Thai version of watermelon salad: yam taeng mo. Combine the watermelon, mango, and onion. Season with the mix of lime, sugar, and fish sauce. Decorate with sliced chili pepper, peanuts, mint, and basil.
Step 1 of 3: Combine the watermelon, mango, and onion.
Step 2 of 3: Season with the mix of lime, sugar, and fish sauce.
Step 3 of 3: Decorate with sliced chili pepper, peanuts, mint, and Thai basil.
Recipe by Viaggiando Mangiando
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish and Peanuts
| Average values | Per serving454 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 870 kJ208 kcal | 192 kJ46 kcal |
| Fat | 2.27 g | 0.5 g |
| of which saturated fatty acids | 0.45 g | 0.1 g |
| Carbohydrates | 39.34 g | 8.67 g |
| of which sugars | 30.95 g | 6.82 g |
| Fibre | 5.9 g | 1.3 g |
| Protein | 9.89 g | 2.18 g |
| Salt | 0.05 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
