Need a healthy diabetic salads ? A healthier diabetic salads is full of the strong vitamins A and C, which not only defend against the evils of pollution and anxiety, but also reduce the undesirable effects of high glucose levels. Healthy diabetic salad is a treat to crunch on, orange pieces gives the crispy veggies a delightfully tasty twist.
The researchers attributed that cabbage antioxidant properties, “offer a potential healing source of treatment of diabetes.” Hence, cabbage is a huge source of fiber, which is known to prevent diabetes as it helps to slow the absorption of sugar.
Here are some diabetic salads:
- 1 cup sliced cabbage
- 1 cup coarsely grounded carrot
- 1/2 cup grounded lettuce
- 1/2 cup orange pieces
- 1/4 cup sliced coriander
- 1/2 tsp black salt
- Salt to taste
- Mix all the ingredients together in a big bowl and toss well.
- Serve instantly.
Nutrient values per serving
|Invisible Fat||0.2 gm|
|Vitamin A||985.1 mcg|
|Vitamin C||36.7 mg|
- 1 big cucumber or 2 medium cucumbers
- 2 tbsp browned sesame seeds
- 1/4 teaspoon salt
- 1/2 teaspoon powdered or 1/4 teaspoon liquid stevia
- 1/4 cup rice vinegar
- Peel the cucumbers to leave green strips. Afterward, slice the cucumbers in half lengthways, while scraping the seeds out using a spoon.
- Cut into very slim slices by using a food processor. Next put in a double layer of paper towel, while crushing gently to remove any excess moisture.
- Mix together the salt, stevia, and vinegar in a bowl. Stir to dissolve. Later add the cucumbers and sesame seeds.
- Toss well to combine and serve instantly diabetic salad.
Spinach With Garlic Vinaigrette Salad
- 6 cups spinach leaves
- 2 crushed garlic cloves
- 1/4 cup sliced red onion
- 1/4 tsp black pepper, ground
- 1/8 tsp salt
- 1 1/2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- Mix all the ingredients, excluding the red onion and spinach in a big bowl, while stirring well with a whisk.
- Add the 6 cups spinach and red onion.
- Mix to coat.
Ginger-Sesame Steamed Vegetable Salad Recipe
- 2 tablespoons crushed fresh gingerroot
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 1/2 teaspoon reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/4 tablespoon salt
- 1 cup cut fresh green beans
- 4 cups fresh broccoli buds
- 2 large carrots
- 1 fresh spinach
- 1/2 cup finely chopped unsalted dry roasted peanuts
- Finely chopped fresh cilantro and fresh gingerroot
- In a bowl, mix all the first six ingredients.
- In a p, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Take water to a boil. Lessen heat to preserve a simmer; steam vegetables, covered, 5-7 minutes or just till crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or till spinach is wilted.
- Move vegetables to a big bowl. Add ginger mixture; mix to combine. Just before serving, sprinkle with peanuts, cilantro and ginger.
Watermelon and Feta Salad
- 1 little watermelon
- 2 large peaches
- 6 cups containing arugula, endive, and leaf lettuce
- 1 cup feta cheese smashed
- 2 tbsp toasted pumpkin seeds or sunflower seeds
- 3 tablespoon olive oil
- 2 tbsp fresh lemon juice
- 1/4 teaspoon salt
- 1/4 tsp ground black pepper
- Initially, make the dressing. Place the oil, lemon juice, salt and pepper into a 2-cup (500-ml) jar with a tight-fitting top. Cover and shake until well mixed.
- Using a knife, cut the watermelon into bite-sized pieces, discarding the peel and all of the seeds. Toss into a big salad bowl.
- Cut the nectarines in half and pit them. Place the nectarines on a cutting board, cut down, and cut lengthwise into slim slices; toss with the watermelon pieces. Rip the salad greens into bite-sized pieces and add to the fruit. Toss to mix.
- Smash the feta cheese over the salad. Scatter the seeds over the top and sprinkle with the lemon dressing; serve the diabetic salad.
- 2 big tomatoes sliced
- 1 cucumber sliced
- 1 small onion sliced and separated into rings
- 1/3 cup Kalamata olives
- 2 teaspoons capers
- 1/4 cup sliced parsley
- 1/4 cup smashed reduced-fat Feta cheese
- 1 clove garlic, crumpled
- 1/4 teaspoon black pepper
- 1/2 cup fresh- crushed lemon juice
- 3 tablespoons extra virgin olive oil
- Mix tomato slices, cucumber slices, and onion rings on a big platter or in a large bowl. Top with olives, parsley, capers, and crumbled Feta.
- Place garlic, pepper, and lemon juice in a food processor and pulse 4 times. With the food processor running (hold lid over top of food processor to keep ingredients from splashing out), pour oil in a slow, low stream, processing until smooth. Pour dressing over salad and serve.
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