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

Diabetic Living Magazine
Source: 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; protein 2g 4% DV; carbohydrates 9.9g 3% DV; exchange other carbs 0.5; dietary fiber 3.7g 15% DV; sugars 2.4g; fat 8.1g 13% DV; saturated fat 1.1g 5% DV; cholesterolmg; vitamin a iu 1992.2IU 40% DV; vitamin c 30.6mg 51% DV; folate 50.9mcg 13% DV; calcium 48.5mg 5% DV; iron 0.8mg 5% DV; magnesium 20.6mg 7% DV; potassium 453mg 13% DV; sodium 201.6mg 8% DV.

Reviews (1)

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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