Cucumber and Carrot Salad

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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

1 1/2 tbsp extra virgin olive oil 23 mL
1 tbsp wine vinegar. white 15 mL
1 onions, finely chopped 200 g
1 1/2 tbsp Italian parsley, fresh, finely chopped 8 g
1 cucumbers, medium size, English, grated 260 g
1 carrots, grated 100 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 tbsp fresh cilantro, finely chopped 3 g

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 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 3
Fats 2
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Salads

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