Diabetic Cooking

Salads

Fall harvest coleslaw

Preparation time: 10 minutes. Chilling time: 1 hour.
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Ingredients

  • 1 head (one pound) green cabbage
  • 2 large carrots, peeled
  • 1/2 cup chopped red onion
  • 1/2 cup diced apple (any variety)
  • 1/2 cup dried cranberries
  • 1/4 cup poppy seed salad dressing
  • 1/4 cup light mayonnaise

Directions

Core cabbage, and shred in food processor; it will yield about 4 cups. Place cabbage in a large mixing bowl. Shred carrots in processor and combine with cabbage. Add remaining ingredients and stir well. Cover and chill in refrigerator at least 1 hour before serving.

Yield: 10 servings. Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 80, Carbohydrates: 11 g, Protein: 0 g, Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 1 mg, Sodium: 48 mg, Fiber: 2 g

Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1.


Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky. She is coauthor of Quick & Easy Diabetic Recipes for One, published by the American Diabetes Association in 2007.