Spiralized Rainbow Carrots

Spiralized Rainbow Carrots

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From: Diabetic Living Magazine, Fall 2018

Spiralized carrots come together quickly in this simple lemony side dish. Don't have a spiralizer? Use a julienne vegetable peeler to create the carrot strands.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh chives
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 6 large mixed-color carrots, peeled and halved crosswise
  • 2 tablespoons chopped fresh mint


  • Prep

  • Ready In

  1. Whisk lemon juice, oil, chives, salt and pepper in a large bowl.
  2. Cut carrots into long thin strands, then slice the long strands into shorter strands to make them easier to serve (see Tip).
  3. Add the carrot strands to the large bowl with the dressing and toss to coat. Serve immediately or cover and refrigerate for up to 4 hours. Add mint before serving.
  • Tip: If you don't have a spiralizer, you can also use a julienne vegetable peeler to create the carrot strands.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 125 calories; 7 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 2 g protein; 0 mg cholesterol; 7 g sugars; 178 mg sodium;
  • Carbohydrate Servings: 1

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