Carrot Jicama Salad

Portions:
4

Serving Size:
1/2 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 1/2 cup carrots
  • 1-1/2 cups jicama
  • 1 tablespoon cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon honey

Preparation

  1. Grate the carrots and jicama. Chop the cilantro. Combine in a medium bowl.
  2. In a small jar or bowl combine lime juice, oil and honey. Pour over the carrot mixture and toss to combine.

Helpful hints

  • Leftover salad keeps chilled for 2-3 days. Season with pepper or ground cumin if desired.

Nutrients per serving

Calories 75

Protein 1 g

Carbohydrates 11 g

Fat 3 g

Cholesterol 0 mg

Sodium 12 mg

Potassium 130 mg

Phosphorus 15 mg

Calcium 12 mg

Fiber 2.8 g

Renal and renal diabetic food choices

  • 1 vegetable, medium potassium
  • 1/2 fat

Carbohydrate choices

1

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