July 2008 Honey Mustard Fruit Slaw From Diabetic Living with a couple options too Summer 2008 This traditional coleslaw gets a makeover with an added twist of apple and homemade honey-mustard dressing. As, always, it makes a great side dish for grilled entrees or picnic meals 1 1/2 cups shredded green cabbage (or purple too for color) 1 cup shredded carrots 2/3 cup coarsely chopped apple 4 tsp canola or olive oil 4 tsp Dijon-style mustard or coarse-grain brown mustard 1 Tbsp lemon juice 1 Tbsp honey (or packet of artificial sweetener mixed in a little water for those abstaining from sugar) 2 small cloves or garlic, minced or 2 tsp from a jar 2 Tbsp chopped peanuts or soynuts Ground black pepper, optional 1. In a medium bowl, toss together cabbage, carrots, and apple; set aside 2. For dressing; in a small screw-top jar, combine oil, mustard, lemon juice, honey and garlic. Cover and shake well. Pour dressing over cabbage mixture; toss gently to coat. Cover and refrigerate for 2-24 hours. 3. Before serving, sprinkle coleslaw with peanuts. If desired, sprinkle with ground black pepper. Makes 4 (3/4) cup servings Calories: 122 Protein: 2 grams Fat: 7 grams (1 sat) Carb: 14 grams Fiber: 3 grams Count as 1/2 Fruit, 1 1/2 veggie, and 1 1/2 fat Also see www.diabeticlivingdiet.com for meal ideas and plans Archived Recipes Copyright 2002-2007 - Lisa Merrill