Slaw Recipes (And They Fit Into a Diabetic’s Diet!)

By:  Linda Carol Wilson

Coleslaw can add so much to a meal but people often shy away from it because of the fat and calories of the dressing. But coleslaw can be enjoyed by dieters and diabetics when made properly. Don’t miss out on this delicious side dish as part of your meals! Below are a couple of recipes for you to try. Lightened Up Homestyle Coleslaw is exactly as the name implies. It is a recipe that has removed some of the reasons for avoiding this delicious side dish without destroying the flavor. It is a perfect “make ahead” dish as it must be refrigerated for several hours or overnight.

Ms. Hall’s Cabbage Slaw for a Crowd is the perfect dish for large family meals, pitch-in meals at church, the office, etc. If there are a lot of hungry mouths to feed, this is the recipe! This recipe, too, is great for “making ahead” as it needs to refrigerate for several hours before serving. That’s one of the great things about slaw. You can make it, refrigerate it, and forget about it until serving time.


8 cups finely shredded cabbage

1/2 cup shredded carrots

1/3 cup reduced-fat mayonnaise

1/3 cup fat-free sour cream

1 tbsp Splenda

2 tsp cider vinegar

1/2 tsp salt

1/4 tsp pepper

In a large bowl, combine the cabbage and carrots. In a small bowl, combine the mayonnaise, sour cream, Splenda, vinegar, salt and pepper. Pour over cabbage mixture and toss to coat. Cover and refrigerate six to eight hours or overnight.


1 qt white distilled vinegar

2 tbsp salt

8 tsp celery seed

1/2 cup minced fresh dill weed or 1/4 cup dried

3/4 cup prepared mustard

3 lbs cabbage, shredded (12 cups)

2 lge onions, grated

Heat the vinegar, salt, celery seed, dill, and mustard to boiling. Pour over the cabbage and onions. Stir well. Chill for several hours.

Yield: 12 large servings


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