Diabetes-Friendly Recipes

Southwestern Shredded Salad




Servings: 4
Prep time:


  • 1 large cucumber, peeled, seeded, and shredded
  • 1 large carrot, peeled and shredded
  • 4 Oz jicama (120 g), peeled and shredded
  • 2 plum tomatoes, cored and cut into very fine julienned lengthwise strips
  • 4 leaves butter lettuce, washed and drained
  • 3 Tbs fresh lemon juice
  • 1 Tbs olive oil
  • 1 serrano chile pepper, seeded and minced
  • 1 clove garlic minced
  • 2 Tbs shredded fresh basil


  1. Place shredded cucumbers in a strainer and let drain for 15 minutes.\
  2. Place lettuce leaves in each of 4 small bowls. Arrange clumps of cucumber, carrot, jicama, and tomatoes on each lettuce leaf.
  3. In a measuring cup, combine lemon juice, olive oil, chile pepper, and garlic. Drizzle over the salads. Sprinkle with basil and serve.


Nutrition Information

Per serving: 73 calories (42% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 10 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 354 mg potassium, 13 mg sodium
Diabetic Exchanges: 1/2 carbohydrate (2 vegetable), 1 fat



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