Bean Sprouts and Cucumber Salad with Lemony Basil Dressing
by Tarla Dalal
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Added to 155 cookbooks
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This delightful salad of colourful veggies in a delicious garlic and basil flavoured dressing, is a perfect addition to your meal!
With multi-textured ingredients like mushrooms, bean sprouts and cucumber, this salad is a delight to munch on.
The lemon and basil dressing contributes a lot of vitamin C to this recipe, thereby improving the absorption of iron from the bean sprouts.
The Bean Sprouts and Cucumber Salad with Lemony Basil Dressing is a wonderful way to top up on fibre, and keep blood sugar levels under leash.
Enjoy this salad immediately upon preparation, to relish its exciting textures and brilliant flavour.
Try other diabetic friendly salads like Cherry Tomato and Fenugreek Salad and Orange Tabbouleh .
- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the basil leaves and sauté on a medium flame for 30 seconds.
- Add the mushrooms, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Switch off the flame, transfer the mushroom mixture into a deep bowl, add the bean sprouts, cucumber, spring onions, red capsicum, green capsicum, lemon juice and salt and toss well.
- Serve immediately.
Nutrient values per serving
|Energy|| 47 kcal|
|Protein|| 2.1 gm|
|Carbohydrates|| 6.5 gm|
|Fat|| 1.2 gm|
|Vitamin A|| 161.4 mcg|
|Vitamin C|| 50.6 mg|
|Calcium|| 18.5 mg|
|Iron|| 0.7 mg|
|Folic Acid|| 4.4 mcg|
|Fibre|| 2.3 gm|
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