Directions:
- Finely chop the pepper, celery, onion and tomato, and place in a bowl.
- Finely grate carrots, resembling carrot pulp (I use the pulp when I juice carrots), and add the carots to the vegetable mixture.
- Combine 1/2 cup mayo, soy sauce, parsley and kelp and add to the above chopped vegetables.
- Mix well and allow to marinate for flavors to blend.
- May be served on a bed of lettuce, on sandwich, or to stuff a pita or tomato.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.17 Kcal (223 kJ) | ||
| Calories from fat | 41.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 7% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 1% | |
| Sodium | 111.86mg | 5% | |
| Potassium | 96.52mg | 2% | |
| Total Carbs | 2.61g | 1% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.9mg | 16% | |
| Calcium | 12.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 118.35 Kcal (496 kJ) | ||
| Calories from fat | 92.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 7% | |
|---|---|---|---|
| Cholesterol | 5.71mg | 1% | |
| Sodium | 248.98mg | 5% | |
| Potassium | 214.84mg | 2% | |
| Total Carbs | 5.8g | 1% | |
| Sugars | 3.31g | 6% | |
| Dietary Fiber | 1.8g | 3% | |
| Protein | 1.12g | 1% | |
| Vitamin C | 23.5mg | 18% | |
| Vitamin A | 0.7mg | 10% | |
| Iron | 6.5mg | 16% | |
| Calcium | 26.8mg | 1% | |
* 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.
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