Tuesday, January 13, 2009

Carrot Salad

2medium size Carrot
2 Tomatoes
1bunch of Radishes
Salt to taste
2tbsp chopped Cilantro

1tsp Canola oil (or any cooking oil)
1/4tsp Mustard seed
1 Red chilly

  • Shred the carrots and radishes
  • Chop up the tomatoes
  • Mix carrots, radishes and tomatoes, then add salt
  • Heat a pan with oil, mustard & red chilly. Once mustard starts to splutter remove from heat and add it to the veggies along with cilantro.
  • Mix well before serving.
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Carrot -
  • Excellent source of antioxidant compounds
  • High in vitamin A
  • Very good source of vitamin C, vitamin K, dietary fiber and potassium
Tomatoes -
  • Excellent source of vitamin C, vitamin A, and vitamin K
  • Very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1
  • Good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein

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