by Chef Adam Lambay
This is great as a side dish or served as a base for Chef Adam’s Basil Chicken Spiedini. Chef Tip: It’s easier to slice all those vegetables thinly and evenly by using a mandolin. Just be careful. We want you to cut the carbs not your fingers!
Ingredients:
1 Anaheim Pepper
1 Small Poblano Pepper
1 Jalapeno Pepper (optional)
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Orange Bell Pepper
1/2 Cup Jicama, cut into very thin sticks
3 Radishes, cut into thin sticks
2 Tbsp Chopped Chives
Zest & Juice of Half a Lime
2 Tbsp Sour Cream
Salt & Pepper, to taste
Place all the sliced vegetables in a large bowl and toss. Add chives, juice, zest, and sour cream and toss to coat. Add salt and pepper to taste, tossing one last time.
Serves 6 – approximately 8g net carbs per serving
Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.