Fall harvest coleslaw (Diabetic)


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


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

Helpful Hints:

Preparation time: 10 minutes
Chilling time: 1 hour
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 80
Carbohydrate: 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

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