Straight out of the freezer and into a pot or pan, you can prepare our mexican salad just like any fresh vegetables.
Do not de-freeze prior to cooking!
Our nutritious Mexican salad is very quick and easy to prepare. Enjoy it as a meat or fish garnish, as a side salad, or as a main course.
our delicious recipes
MORE INFORMATION
| Per 100g | Per 150g (1 portion) |
|
|---|---|---|
|
|
||
| Energy | 300kj|72kcal | 450kj|107kcal |
| Fat | 0.4g | 0.6g |
| of which saturated | 0.1g | 0.1g |
| Carbohydrates | 13.4g | 21.5g |
| of which sugars | 1.2g | 1.8g |
| Fibers | 4.1g | 6.2g |
| Proteins | 4.2g | 6.3g |
| Salt | 0.01g | 0.01g |
|
|
||
| Per 100g | % of R.D.I. | |
| Vitamin C | 19.16mg | 24% |
Refrigerator: 24 hours
Freezer -6˚C: 1 week
Freezer -12˚C: 1 month
Freezer -18˚C: see best before end
Cook straight from the freezer, no need to defrost!
In the pot: Fill a pot with water about 2/3 full, add 1 teaspoon of salt and let it boil over high heat. Add the mexicana salad directly from the freezer and let it boil with the lid open for 10'-12'. Adjust the cooking time depending on how soft or crunchy you prefer your vegetables. Finally, remove from the heat and drain.
In the microwave: Cook the high power mexicana salad for about 7'.
