This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
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 |
per 1 serving (260 g)
Amount % Daily Value |
Calories 170 |
Fat 11 g 17 % |
Saturated
1.5 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 % |
Food Group | Exchanges |
---|---|
Vegetables | 3 |
Fats | 2 |