Hot and Sweet Veggie Salad image

Vitamin C promotes healthy gums and teeth and boosts your immunity.

SERVES 4; MAKES 4 CUPS

COLORFUL, fresh, tasty, and full of vitamin C, this salad is, well, fantastic! You can combine any veggies you like in any proportions. The cutting and slicing are the hardest part. This dish is best served soon after you prepare it, as the vegetables tend to give off liquid the longer they sit, but the flavor is still great. Refrigerate leftovers.

1 small to medium-size seedless cucumber, halved lengthwise and thinly sliced (1½ cups)

½ small red onion, thinly sliced (optional)

1 small red bell pepper, cored, seeded, and sliced

1 carrot, shaved into thin strips with a vegetable peeler

2 tablespoons chopped fresh cilantro

3 tablespoons seasoned rice vinegar, or to taste

2 tablespoons sugar, or to taste

½ teaspoon toasted sesame oil, or to taste

Pinch of red pepper flakes (optional)

Salt

• Combine all the ingredients in a bowl and mix gently. Adjust the seasoning and serve.

Meal ideas

• Protein, such as meat, poultry, seafood, eggs, dairy, or plant-based (Baked or Fried Chicken Tenders, here)

• Whole grain or starch

• Reduced-fat milk or yogurt

• Fresh fruit

Meal ideas and tips for diabetes

• Protein, such as meat, poultry, seafood, eggs, dairy, or plant-based (above)

• Whole grain or starch, 1 CARB

• Reduced-fat milk or unsweetened reduced-fat yogurt, 1 CARB

One quarter of the veggie salad: Calories: 61 cals; Protein: 1 g; Carbohydrates: 13 g; Fat: 1 g; Fiber: 2 g; Sodium: 46 mg; Vitamin C: 27 mg; 1 CARB