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Green-Cabbage Salad With Shiitakes

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small green cabbage
3 oz (100 g) shiitakes
1 tbsp (15 ml) sesame oil
2 tsp (10 ml) lemon juice, divided
cup (125 ml/100 g) buttermilk
Liquid sweetener
handful parsley
red pepper
Freshly ground pepper


Serves: 2


Cut the cabbage in half lengthwise, core and cut diagonally into fine strips. Remove the mush­room stems and slice the caps thinly.

Heat the oil in a nonstick skillet, stir in the mushrooms and lightly sauté on medium heat. Remove from heat. Add a little salt and sprinkle with 1 tsp (5 ml) lemon juice.

Whisk together the buttermilk, remaining lemon juice, salt and a dash of sweetener until smooth. Finely chop the parsley and stir it in. Dice the red pepper.

Arrange the cabbage, red pepper and mush­rooms on two plates and drizzle with dressing. Season with pepper.

TIP:- If you can't digest raw cabbage, blanch it lightly ahead of time, you can use button mushrooms instead of shiitakes.

Per serving:- approx. 292 calories 10 g protein, 8 g fat, 5 g carbohydrates

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