Cucumber and Carrot Salad

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? extra virgin olive oil ???
??? wine vinegar. white ???
??? onions, finely chopped ???
??? Italian parsley, fresh, finely chopped ???
??? cucumbers, medium size, English, grated ???
??? carrots, grated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? fresh cilantro, finely chopped ???

Method

  1. Mix oil and vinegar in a bowl. Add onion and parsley.
  2. Put the grated cucumber in a sieve and press to remove excess water. Pat dry.
  3. Add the cucumber and carrot to the onion-parsley bowl and mix. Season with salt and pepper.
  4. This mixture can be chilled for a few hours in the refrigerator if you want to prepare the salad in advance. Bring back to room temperature before serving. Garnish with fresh coriander.

Nutrition Facts Table

per 1 serving (260 g)

Amount

% Daily Value

Calories

170

Fat

11 g

17 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

17 g

6 %

Fibre

3 g

13 %

Sugars

8 g

Net Carbs

14 g

Protein

2 g

Vitamin A

59 %

Vitamin C

24 %

Calcium

5 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Folacin, Potassium, Vitamin E
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3
Fats 2
More info
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  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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