To save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section for this recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.

  • Remove fennel tops and stalks; discard. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.

  • For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.

  • In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover with foil or plastic wrap and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.

Nutrition Facts

112 calories; 8.1 g total fat; 1.1 g saturated fat; 202 mg sodium. 453 mg potassium; 9.9 g carbohydrates; 3.7 g fiber; 2 g sugar; 2 g protein; 1992 IU vitamin a iu; 31 mg vitamin c; 51 mcg folate; 48 mg calcium; 1 mg iron; 21 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I omitted the salt-(sodium restricted diet) and cut the recipe in half- its a great fall recipe since cauliflower is still abundant and fresh fennel is also available from my local farmers market-purchased the garlic, carrots and parsley there also-it keeps well in the refrigerator-so a controlled portion tasty salad! Read More