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Bean Sprouts and Vegetable Salad, Healthy Diabetic Recipe


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Bean Sprouts and Vegetable Salad ( Healthy Diabetic Recipe )

3/5 stars  67% LIKED IT    3 REVIEWS 2 GOOD - 1 BAD

Added to 137 cookbooks   This recipe has been viewed 103594 times

The moment you glance through this recipe, you will surely notice that all the ingredients are healthy ones – broccoli, bean sprouts, lettuce, one beats the other in healthiness!

Broccoli is rich in vitamin C and cancer fighting phytonutrients. Bean sprouts, lettuce and all the other health-boosters make this a nutritious, low-cal, tasty and crunchy salad.

For blanching broccoli and mushrooms, boil a vesselful of water, add the broccoli and mushrooms and cook for 5 to 7 minutes. Strain and put it into a vesselful of cold water and keep aside for 10 minutes. Strain and discard the water. You can also use baby corn instead of mushroom.

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Bean Sprouts and Vegetable Salad, Healthy Diabetic Recipe recipe - How to make Bean Sprouts and Vegetable Salad, Healthy Diabetic Recipe

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For The Dressing
2 tsp olive oil
1 clove garlic (lehsun) , finely chopped
1 tsp sugar
2 tsp lemon juice
1 tsp soy sauce
1/2 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients
1 cup broccoli florets , blanched
10 mushrooms (khumbh)
4 to 5 crisp lettuce leaves
1/2 cup sliced onions
2 tbsp finely chopped celery (ajmoda)
1 red capsicum , deseeded and cut into slices
3/4 cup bean sprouts

For The Garnish
2 tbsp chopped coriander (dhania)
Method

For the dressing
    For the dressing
  1. Combine all the ingredients together in a mortar and pound to a coarse paste using a pestle (khalbhatta). Keep aside.

How to proceed
    How to proceed
  1. Boil a vesselful of water, add the broccoli and mushrooms and cook for 3 to 4 minutes. Strain and put into a vesselful of cold water for 10 minutes. Strain again and discard the water.
  2. Cut the mushrooms into thick slices and keep aside.
  3. Put the lettuce in ice-cold water for 30 minutes. This will make them crisp.
  4. Drain and arrange the lettuce leaves at the bottom of a large salad bowl. Keep aside.
  5. Combine the mushrooms, onions, celery, broccoli, capsicum and bean sprouts together in another bowl.
  6. Pour the dressing over it and toss well.
  7. Spoon the salad over the lettuce leaves and serve immediately garnished with coriander.

Disclaimer:
    Disclaimer:
  1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.


Nutrient values (Abbrv) per serving
Energy59 cal
Protein2.2 g
Carbohydrates7.2 g
Fiber1.8 g
Fat2.9 g
Cholesterol0 mg
Sodium96.7 mg

RECIPE SOURCE : Healthy Diabetic CookingBuy this cookbook

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Reviews

Bean Sprouts and Vegetable Salad ( Healthy Diabetic Recipe )
1
 on 01 Jul 16 04:50 AM


Perhaps someone should define diabetic for you. Sugar is bad for us. Soy sauce also blows up my sugar, and I''m getting a bit miffed searching for safe recipes with so many diabetic dangers included.
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Tarla Dalal    Dear Patrick, Thanks a lot for your comment. This recipe is for diabetics who want to enjoy International Cuisine occasionally. We would update this as a tip on the recipe shortly. Also it is true that this recipes has a little sugar added to it, but at the same time it has a horde of beneficial veggies. So it is advisable to eat small portions of this salad occasionally to please your palate.
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01 Jul 16 03:22 PM
Bean Sprouts and Vegetable Salad ( Healthy Diabetic Recipe )
5
saloni.vj
 on 11 Jul 14 08:38 AM


Very tasty!!
Reply
Bean Sprouts And Vegetable Salad ( Healthy Diabetic Recipe )
5
Leena_Dhoot
 on 09 Dec 10 11:27 AM


this salad is all about health and wellness! great for diabetic people, it is a dose of good health fresh veggies!
Reply