Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "181a75cf1cf949c2b6ff013e975811b0",
    "updated": "2025-04-22T21:37:25.302Z",
    "title": "Blissful Thai Salad with Peanut Tempeh",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Salad",
        "ingredients": [
          "vermicelli noodles",
          "whole carrots, \"ribboned\" with a vegetable peeler or spiralizer",
          "stalks green onions",
          "sliced cilantro",
          "sliced mint",
          "loosely packed spinach",
          "very finely sliced red cabbage",
          "red bell pepper",
          "batch marinated peanut tempeh"
        ]
      },
      {
        "section": "Dressing",
        "ingredients": [
          "salted velvety peanut butter, almond butter, or sun butter",
          "gluten-free tamari",
          "maple syrup",
          "chili garlic sauce (or sub 1 red thai chili minced or red pepper flake/amounts as original recipe is composed).",
          "lime, juiced (yields - 3 tbsp or ).",
          "water (to thin)."
        ]
      }
    ],
    "instructions": [
      "Cook the rice noodles according to the package directions, rinse, drain, and set aside to cool.",
      "In a large serving bowl, combine the cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper. Toss gently to mix.",
      "Set the salad aside.",
      "Prepare the dressing: In a small bowl, whisk together the peanut butter, tamari, maple syrup, chili garlic sauce (or chili or red pepper flakes), and lime juice.",
      "Gradually whisk in the warm water until a thick but pourable dressing is formed.",
      "Taste and adjust seasonings as desired, adding more maple syrup for sweetness, chili garlic sauce (or chili or red pepper flakes) for heat, lime juice for acidity, or tamari for saltiness.",
      "Set the dressing aside.",
      "Add half of the tempeh (optional) and half of the dressing to the salad and toss to coat.",
      "Top with the remaining tempeh and dressing.",
      "Serve immediately.",
      "Leftovers can be stored in the refrigerator for up to 4-5 days, but the salad is best enjoyed fresh.",
      "If preparing the salad in advance, it's recommended to store the salad undressed and the tempeh separately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]