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Low Carb, Low Fat Broccoli-Cauliflower Salad
Source: Enlitened Kosher Cooking by Nechama Cohen

A healthy salad made with broccoli, cauliflower, carrots, and pepper.

Rating:
Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 47.5
Total Carbs 4.7 g
Dietary Fiber 1.3 g
Sugars 1.3 g
Total Fat 2.4 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 15.3 mg
Protein 0.8 g
Sodium 43.8 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

10 oz  frozen broccoli florets
10 oz  Cauliflower, florets, frozen
1 each  medium carrots
0 1/2 each  medium red bell peppers
2 tbsp  light mayonnaise
1 tbsp  olive oil
1 tbsp  balsamic vinegar
1 tbsp  cold water
1 each  medium garlic cloves
1 tsp  sweetener (sugar substitute)
0 1/2 tsp  black pepper
Directions
  1. A few hours before using, pierce the broccoli and cauliflower bags and allow to defrost and drain in the sink.
  2. Squeeze excess water from bags and place contents in a bowl. Add carrot and red pepper.
  3. Mix dressing with a whisk or shake in a jar and pour over vegetables. Gently toss.
  4. Garnish with 1 sliced red onion and 1/8 cup roasted almonds if desired.

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