Carrot Salad
Carrots are a great source of vitamins and minerals, but they are also high in potassium, which can be problematic for people with kidney problems. In this recipe, carrots are leached to remove excess potassium and then used in a salad, making it a delicious and kidney-friendly dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
54 kcal
Protein
2 g
Carbs
13 g
Fat
0 g
Fiber
4 g
Ingredients
Carrot
1 cup, sliced (200g)
Red Onion
0.25 cup, sliced (50g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Instructions
Cooking Steps
In a large pot, bring the water to a boil. Add the sliced carrots and let them boil for 5-7 minutes until they are slightly soft.
Drain the carrots and rinse them with cold water to stop the cooking process. This will also help remove the excess potassium.
In a large bowl, mix the leached carrots, thinly sliced red onion.
In a small bowl, whisk together the lemon juice, salt, and pepper.
Pour the dressing over the salad and toss well.
Serve the salad immediately.