BBQ "Pulled" Carrot Sandwich | Cook for Your Life
BBQ "Pulled" Carrot Sandwich -anti cancer recipes- cook for your life

BBQ “Pulled” Carrot Sandwich

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 29 reviews)
Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This sandwich gives a wonderfully tasty, healthy twist to a classic barbecue sandwich. Cook for Your Life food testers weren’t just pleasantly surprised, they absolutely loved them! Using sautéed carrots as the main ingredient...

Ingredients

  • 2 tablespoons olive oil
  • 2 (10 ounce) bags julienned carrots
  • 1 cup barbecue sauce, store bought or homemade barbecue sauce
  • 1 small green cabbage, shredded (about 4 cups)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 6 whole wheat burger buns, toasted
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Nutrition Facts

Calories

289 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

52 g

Sugar

24 g

Fiber

5 g

Protein

6 g

Sodium

772 mg

*per serving

Directions

  1. Heat a sauté pan over medium heat and add 1 tablespoon of olive oil. Place the carrots in the pan and sauté for about 5 minutes. Add the barbecue sauce to the carrots and stir to combine. Allow the carrots to cook for about 15 minutes, until tender. Add a few tablespoons of water if the pan looks dry.
  2. Meanwhile, in a medium sized bowl, whisk together the remaining olive oil, apple cider vinegar, lemon juice, parsley, salt, and pepper. Add the cabbage to the bowl and toss with the dressing. Let the cabbage marinate until ready to serve.
  3. Assemble the sandwich by placing a portion of the barbecue carrots on the bottom of each bun and topping with cabbage slaw.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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