Physicians Committee for Responsible Medicine (PCRM)


Food for Life
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Recipe of the Week

May 30, 2017

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Carrots contain many antioxidants and phytochemicals that help prevent cancer, including the powerful cancer-fighting compound beta-carotene.


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Carrot Jicama Salad

This colorful, crunchy salad is perfect with Mexican food or any other spicy cuisine. It can be made in advance, as it keeps well.

Makes 10 1/2-cup servings


1 large carrot, peeled and cut into 1/4-inch rounds 
1 medium jicama, peeled and diced (about 2 cups) 
1 red bell pepper, seeded and diced 
1/2 small red onion, thinly sliced (about 1/2 cup) 
2 tablespoons finely chopped fresh cilantro (optional) 
3 tablespoons seasoned rice vinegar 
3 tablespoons lemon juice 
2 tablespoons Sesame Seasoning (see recipe)


Combine carrot, jicama, bell pepper, onion, and cilantro, if using, in a salad bowl. 

In a separate bowl, combine vinegar, lemon juice, and Sesame Seasoning. Add to salad and toss to mix.

Source: Healthy Eating for Life to Prevent and Treat Diabetes, by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

Per 1/2-cup serving: Calories: 52; Fat: 1.1 g; Saturated Fat: 0.2 g; Calories from Fat: 18.2%; Cholesterol: 0 mg; Protein: 1.3 g; Carbohydrates: 10 g; Sugar: 2.5 g; Fiber: 4.1 g; Sodium: 110 mg; Calcium: 31 mg; Iron: 0.9 mg; Vitamin C: 37.7 mg; Beta-Carotene: 799 mcg; Vitamin E: 0.6 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

  Physicians Committee for Responsible Medicine

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Contact: 202-686-2210

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

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