Although I don’t talk about it often or generally make recipes specifically with it in mind my husband has been a diabetic for almost two years and has had some really scary stuff he had to go through due to this. One of the things he had to do is learn his trigger foods and cut these out of his diet which he did. One of the things we have done as a couple is educate ourselves on what option are out there and make adjustments to the way we cook certain things. For example grains are a bad one for him and many diabetic so he simple cut them mostly out we switched the family over to sourdough bread so he still gets some.
Another thing we found was the natural sweetener agave nectar made from the plant they make tequila out of (no alcohol involved here) but it is a wonderful blend and taste wise kind of like honey meets white sugar it is great in almost everything (he hates it in coffee) but he has mainly switched to tea so no issue there. So when I set out to do this coleslaw recipe I wanted to make one he could enjoy with barbeque which we all love and I didn’t want to use sugar of course or mayo as these are not great so I took and came up with the following recipe that use agave and no mayo.
I also purposely kept out the carrots which can sometimes have a bit too much sugar in them so I went with a strait cabbaged based slaw and the dressing is kind of a sweet and sour kind of taste. I used white wine vinegar which has a bit more depth and smoother then some of the other vinegars because what is slaw without the acid part of the dressing. Now a word I am not a nutritionist so if in doubt ask yours before taking my word but I am pretty sure your diabetic friend should be fine with this. It is the perfect dish to serve as a side dish at any barbeque and would be really great with a pulled pork sandwich.
Diabetes doesn’t have to mean the end of enjoying food nor does it have to mean eating cardboard you just need to make some sensible choices and remember balance is a key to anything. If you think you have this please see your doctor it is very important to get it in control as soon as possible there are many terrible side effects to this disease that if not treated can have a major impact on quality of life. My husband had a 13 month battle with diabetic ulcers and almost lost a leg thank heaven we have a wonderful hospital that has special care for this and he is fine today but had to go through an awful lot to get here. Food is only part of the battle but as it is my business I didn’t want him left out.
- 1¾ pounds cabbage, shredded
- ¾ cup heavy cream
- ¼ cup Colavita Aged White Wine Vinegar
- ½ cup Madhava Organic Light Agave
- Salt and fresh cracked pepper, to taste
- In a bowl whisk gentle together the agave, white wine vinegar, cream until they all meld together add salt and pepper to taste.
- Place the shredded cabbage in a large glass bowl.
- Pour the dressing over the shredded cabbage and toss to cover everything well.
- Cover with plastic wrap and let marinade over night tossing to mix it ever so often.
- Serve chilled with your favorite barbeque dish.
If you are diabetic as my husband is at first you probably thought the world of food had come to an end but here in America at least there are loads of option open to you if you are willing to make some simple lifestyle changes and learn that not all things are bad you just have to find the good choices to make. One of the things we both discovered was Agave nectar as a sweetener it is wonderful stuff (Made from same plant as tequila so can’t be all bad, lol) and it is a viable alternative to white sugar so with him in mind and the upcoming holiday I present a coleslaw recipe for those who have to watch their blood sugar.
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