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The Diabetes Cure: Red Cabbage Slaw With Cranberries and Apples |
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Written by Mike Cohen
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Monday, 19 October 2009 |
This recipe serves 8
Fat-free oil substitute
1 cup cold water
1 tablespoon low-sodium vegetarian broth powder
2 teaspoons cornstarch
Cranberry-Orange Vinaigrette
3/4 cup fat-free oil substitute
1/2 cup orange juice
1/3 cup chopped fresh or frozen
unsweetened cranberries
2 tablespoons red-wine vinegar
1?1/2 tablespoons chopped chives or scallions
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon sugar
1 large clove garlic, crushed
1 teaspoon salt
Freshly ground pepper to taste
Salad
1?1/2 pounds red cabbage, thinly sliced
3/4 cup fresh or frozen unsweetened cranberries
2 crisp sweet apples, sliced
For the fat-free oil substitute
1. Combine all ingredients; makes 2 cups, which can be refrigerated for up to 3 days.
For the vinaigrette
1. Blend all ingredients. If making ahead of time, transfer vinaigrette to a covered container and refrigerate.
For the salad
1. Combine the cabbage, cranberries, and vinaigrette in a medium salad bowl, and toss gently. Cover and refrigerate for at least 2 hours to allow the flavors to blend.
2. When ready to serve, slice the apples (with peel), add to the salad, and toss well.
nutrition info per serving: 70 calories, 0.5 g total fat, 0 mg cholesterol, 1 g protein, 18 g carbohydrates, 11 g sugar, 3 g fiber, 251 mg sodium
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