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.
Community Reviews & Results
Reena Mani Banerjee
"Including this in my weekly meal plan, and I loved how light yet filling this Carrot Salad turned out to be. Even my family couldn't tell this was a clean, diet-friendly dish! Giving this five stars for ease of prep and fantastic taste!"
Dev Vardhan Rao
"Making this regularly for dinner, and it was light on digestion while being super quick to cook. The ingredient ratio is spot on, giving it a rich and authentic taste. Will be making this again very soon. (Ref #372)"
Sunil Prasad Sen
"Tried this earlier today, and the spice balance was top-tier! It requires minimal preparation time, which is ideal for a fast-paced routine. A must-try dish on your wellness journey."
Ishita Mishra
"Making this regularly for dinner, and I am genuinely impressed by how tasty this Carrot Salad was. It has just the right amount of seasoning to keep things light yet tasty. Highly recommended for anyone focused on clean eating!"