Indian Carrot Salad Recipe




Indian Carrot Salad Ingredients

1 tbsp corn oil
1 tbsp lime juice
1/2 tsp cumin, ground
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp garlic, minced
4 cup carrots, sliced & cooked
1/2 cup wheat sprouts or cooked
1 wheat berries, for garnish

A Recipe for
Indian Carrot Salad

 

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This Indian Carrot Salad recipe is one of many in our Diabetic Category.






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This Recipe for Indian Carrot Salad is one of thousands in the Recipes-to-go Diabetic Cookbook.


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“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”

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This is a recipe for Indian Carrot Salad from the recipe cookbook of Recipes-to-go (Diabetic)


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Indian Carrot Salad recipe - a tasty recipe for you to add to your collection!

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




If you find any errors in this Indian Carrot Salad recipe please inform us and we will amend the Indian Carrot Salad recipe immediately


"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)



Indian Carrot Salad

There is no love sincerer than the love of food.

George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman






Indian Carrot Salad Directions

Whisk oil and lime juice together in large bowl. Whisk in cumin,
cinnamon, salt and grlic. Sir in carrot. Cover and refregerate until
cold. Serve chilled, garnished with wheat sprouts.

Food Exchanges per serving: 2 VEGETABLE EXCHANGES

CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; Low-sodium diets: This recipe is
suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess.,R.D.,M.S. and Matharine Middleton

Brought to you and yours via Nancy O'Brion and her Meal Master

Serves: 8

 

 

 

 

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Indian Carrot Salad Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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