Cole Slaw (diabetic Friendly)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | Servings | ||
INGREDIENTS
| 1/2 | c | Granulated Sugar OR 3 1/2 |
| tsp. Equal Measure OR 1/3 | ||
| cup Fructose | ||
| 3/4 | c | White Vinegar |
| 2 | t | Dry Mustard Seeds |
| 2 | t | Dry Celery Seeds |
| 1 | t | Salt |
| 1 | Green Cabbage, shredded | |
| 1 | Green Bell Pepper, rinsed | |
| cored seeded and finely | ||
| minced | ||
| 1 | T | Pimientos, finely minced |
| 1 | Red Onion, peeled and finely | |
| minced |
INSTRUCTIONS
In a large glass bowl, combine sugar, vinegar, mustard and celery seeds, and salt. Stir mixture until the sugar has completely dissolved. Add shredded cabbage, finely minced pepper, pimientos, and onion. Toss well to mix. Cover and refrigerate (at least overnight) before serving. The longer the cabbage marinates in the vinaigrette, the better. NOTE: Vinegar-based Cole Slaw stores well in the refrigerator for up to 2 weeks. Diabetic Exchange per serving if using Equal Measure (3 1/2 tsp): 1 1/2 Vegetable Diabetic Exchange per serving if using sugar (1/2 C): 1 1/2 Vegetable; 1 Fruit; 1 Other Carb Diabetic Exchange per serving if using fructose (1/3 C): 1 1/2 Vegetable; 1 Other Carb S(URL):http://members.tripod.com/~CookingForFun/grill/side.html Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 30, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 14.7mg
Sodium: 553.7mg
Potassium: 115.6mg
Carbohydrates: 15g
Fiber: <1g
Sugar: 12.7g
Protein: 3.7g