The raw carrot and parsley salad is a light carrot salad and a tasty alternative to munching on whole carrots.
About carrots
Carrots are among the foods that require a mention of the glycemic index.
The glycemic index is influenced by a series of factors that make it variable, including cooking.
Some foods have a low GI when raw and a high GI when cooked, and carrots are among them:
raw food IG 30 → cooked food IG 85.
In the Accu-Check Dietometer you will find the CHO count per serving indicated:
• 150 g of raw julienne carrots → CHO 11.4;
• 150 g of boiled carrots raw weight [cooked 130 g] → CHO 11.4.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- as needed carrots
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed apple cider vinegar
- 1 drizzle extra virgin olive oil (raw)
- as needed chopped parsley
Tools
- Peeler
- Mandoline vegetable slicer
- Electric grater all-purpose slicer
- Grater
- Grater julienne
- Spiralizer
- 1 Bowl or Salad Bowl
Preparation
Thoroughly wash the carrots.
Peel the carrots and remove the ends.
Rinse them under running water.Cut them to taste:
• into thick or thin rounds;
• into thin slices;
• into julienne strips;
• into spaghetti;
or grate them if you prefer.Place them in a salad bowl.
Season with a pinch of salt and a pinch of pepper, apple cider vinegar, and oil, and plenty of parsley.Serve.
Your raw carrot and parsley salad is ready.
Enjoy your meal!
Variants
• raw carrot and almond salad;
• raw carrot and black olive salad.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your dietary plan.
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