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Japanese-Style Coleslaw | Gestational Diabetes Recipes

Creating a GDM-friendly Kitchen

Food for thought

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Recipes

gestational diabetes, salad, side dish

Japanese-Style Coleslaw

Servings: 2 people
Carbohydrate Serves: 1 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

This crunchy and sweet side salad is best made using a mandolin, which is a mounted blade that slices or ‘juliennes’ very thinly and evenly. If you don’t have this you’ll need a sharp kitchen knife. As with all salads, it’s great if you can do all your chopping in advance but add your dressing just before serving to keep the ingredients crisp. Check out the serving suggestion below on how to turn this into a meal. (Main carbohydrate containing ingredients are listed in bold.)

Ingredients

  • 3oo g/ ~9 ounces/ ¼ Savoy cabbage or green cabbage, core removed and finely shaved
  • 1 small daikon (Japanese radish), julienned (or substitute with 4-5 peeled radishes)
  • 1 medium carrot, julienned
  • 3 shallots, sliced finely on the angle
  • ½ bunch coriander/ cilantro , leaves picked and stems finely chopped
  • 2 tablespoons black sesame seeds, toasted (or substitute with white sesame seeds)

Dressing

  • 1 tablespoon shiro (white) miso paste
  • 1 teaspoon unhulled tahini (6g fat)
  • 1 tablespoon brown rice vinegar or brown vinegar
  • 1 teaspoon sesame oil (5g fat)
  • ½ teaspoon salt reduced tamari or soy sauce

Combine cabbage, daikon and carrot in a large mixing bowl with most of the shallots, coriander and sesame seeds (save some coriander and seeds for serving).

Whisk the dressing ingredients together along with ½ a tablespoon of water to thin it out. Pour this over the salad and toss well.

Season with cracked pepper, garnish with remaining coriander/ cilantro, seeds and serve.

Serving suggestion: To turn this salad into a meal serve with some grilled meat or tofu or a sliced hardboiled egg or two. This combination would make a low carb meal so you could accompany it with some fruit or a yoghurt for example.

Post-GDM tip: Eating sprouts during pregnancy is not advised due to the risk of salmonella, however post-pregnancy, add a cup of sprouts (almost any kind; bean, alfalfa, mung etc) and a teaspoon of honey to the dressing.

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