Carrots and Cucumbers Recipe

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Carrots and Cucumbers
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Ingredients:

Directions:

  1. Peel cucumbers and cut lengthwise in half.
  2. Seed and slice thinly crosswise.
  3. There should be about 4 cups- Set aside.
  4. Trim and scrub carrots.
  5. Cut carrots into 1 1/2 inch matchsticks.
  6. There should be about 2 cups.
  7. Place carrots in a medium saucepan and add enough boiling water to cover- Cook about 4 minutes.
  8. Add cucumber and cook about a minute more- Drain well.
  9. In a skillet, heat butter or margarine and add onion- Cook briefly, stirring.
  10. Add carrots and cucumbers and sprinkle with cumin and pepper.
  11. Cook, stirring occasionally, about 2 minutes.
  12. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 61.37 Kcal (257 kJ)
Calories from fat 34.68 Kcal
% Daily Value*
Total Fat 3.85g 6%
Cholesterol 10.18mg 3%
Sodium 29.57mg 1%
Potassium 253.72mg 5%
Total Carbs 5.77g 2%
Sugars 2.89g 12%
Dietary Fiber 2.11g 8%
Protein 1.4g 3%
Vitamin C 5.2mg 9%
Vitamin A 0.4mg 14%
Iron 0.1mg 0%
Calcium 32.1mg 3%
Amount Per 100 g
Calories 34.56 Kcal (145 kJ)
Calories from fat 19.53 Kcal
% Daily Value*
Total Fat 2.17g 6%
Cholesterol 5.73mg 3%
Sodium 16.65mg 1%
Potassium 142.86mg 5%
Total Carbs 3.25g 2%
Sugars 1.63g 12%
Dietary Fiber 1.19g 8%
Protein 0.79g 3%
Vitamin C 2.9mg 9%
Vitamin A 0.2mg 14%
Calcium 18.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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