Recipes

Low Carb Ribboned Rainbow Carrot Salad Recipe

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Atkins Low Carb Ribboned Rainbow Carrot Salad
6.4g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.6g

Protein

8.5g

Fat

2.6g

Fiber

115.6cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 11 oz fresh rainbow carrots
  • 1 cup fresh cucumber, sliced FNDDS
  • 1 cup fresh baby arugula, organic Earthbound Farm
  • 8 lrg fresh radishes USDA
  • 0 1/4 cup fresh parsley FNDDS
  • 0 1/4 cup pistachios FNDDS
  • 2 Tbsp olive oil USDA
  • 1 fl oz Real Lemon lemon juice, 100% FNDDS
  • 1 Tbsp tahini USDA
  • 0 1/2 tsp fresh garlic FNDDS
  • 0 1/4 tsp table salt USDA
  • 0 1/4 tsp ground cumin, 036800328228, organic Red Monkey
  • 3 drop liquid stevia sweetener FNDDS

DIRECTIONS

Ingredient note: we suggest using an English cucumber for this recipe.


  1. Ribbon the carrots lengthwise using a sharp vegetable peeler or mandolin slicer. Ribbon the radishes. Place both in a large bowl and toss with the sliced cucumber, arugula, roughly chopped parsley, and roughly chopped pistachios.
  2. In a small bowl, whisk together the olive oil, lemon juice, tahini, minced or pressed garlic, salt, cumin and stevia. Pour over the salad and toss to coat. Each serving is about 1 1/3 cups salad.

Cooking Tip